Source: Planted & Picked | Serves: 4 | Time: 1 hr
Changes: used ground cumin and corriander
1 tbsp coconut oil
¾ cup onion diced finely
2 tbsp garlic, minced
1 tbsp ginger, grated
1 tsp salt
1 tsp cumin
½ tsp corriander
1½ tsp ground turmeric
¼ tsp black pepper
2 tbsp curry powder
1 tbsp garam masala
½ cup green #lentils, rinsed and drained
½ cup red lentils, rinsed and drained
2 cups vegetable broth (homemade to reduce sodium)
1 28 oz can crushed #tomatoes
1 tbsp coconut sugar
1 14 oz can coconut milk
2 cups chopped #spinach packed
Naan or rice, to serve
Melt coconut milk in heavy pot over medium heat and sauté onion, garlic and ginger with sea salt added, until onion is transparent, approximately 6 to 7 minutes.
Add all spices, stirring to combine and continue to sauté for 1 to 2 minutes until fragrant.
Add vegetable stock and rinsed and drained lentils and stir to combine well. Bring to a boil, reduce to a simmer and cover for about 10 minutes to soften lentils.
Add crushed tomato, sugar and coconut milk and stir to combine. Bring back to a boil, reduce to a simmer and cover for 20 minutes to combine flavors.
Add chopped spinach and stir until wilted.
Serve in bowls and enjoy with naan or rice. I've been on a naan kick.