If you want a meat-free meal, you will want to try this one. This dish is a mild curry that children can eat. If you want more heat add fresh chopped red chili pepper or green jalapeno pepper to individual servings.
INGREDIENTS
- 2 tablespoons olive oil
- 2 medium onions, finely diced
- 2 teaspoons fresh grated ginger
- 2 cloves garlic, finely minced
- 1 tablespoon mild red curry paste
- 2 teaspoons ground turmeric
- 2 teaspoons tomato paste
- a pinch or two of salt and pepper
- 3 large carrots, peeled and diced
- 1 large red bell pepper, diced
- 1 1/2 cups split red lentils
- 5 cups vegetable stock (use chicken if you prefer)
- 1 cup full-fat coconut milk
- 2 large handfuls of fresh baby spinach
- fresh cilantro, chopped, for garnish
- extra coconut cream for garnish, if desired
INSTRUCTIONS
- Heat a large deep skillet over medium heat and add the olive oil.
- Add the onions, ginger, and garlic and sauté until fragrant and soft.
- Add the curry paste, turmeric, tomato paste, salt, and pepper, and stir to combine, allowing the mixture to toast slightly over the heat for about one minute.
- Add the carrots, red bell pepper, and lentils, and stir to coat the spice mixture.
- Pour in the vegetable stock and stir well, covering the pan and allowing the mixture to come to a boil.
- Cook the lentil mixture for about 20-25 minutes, stirring regularly to prevent the bottom from burning, until the lentils are puffy and soft and begin to lose their shape.
- Reduce the heat to low and add the coconut milk and spinach, stirring just until combined.
- Cover and allow the spinach to wilt for a few minutes in the hot curry.
- Serve over steamed rice with fresh Naan bread, your favorite crusty bread, or pita bread for dipping.
