Why go out for an Indian dinner when you can whip up this quick healthy meal? A perfect dish for a meatless night!

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes

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 cup split red lentils
• 5 cups vegetable stock (use chicken if preferred)
• 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 é

1. Heat a large deep skillet over medium heat and add olive oil
2. Add the onions, ginger, and garlic and sauté until fragrant and soft.
3. Add the curry paste, turmeric, tomato paste, salt, and pepper, and stir to combine.
4. Add the carrots, red bell pepper, and lentils and stir to combine allowing the mixture to toast slightly for about one minute.
5. Pour in the vegetable stock and stir well, covering the pan and allowing the mixture to come to a boil.
6. 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.
7. Reduce the heat to low and add the coconut milk and spinach, stirring until just combined.
8. Cover and allow the spinach to wilt for a few minutes in the hot curry.
9. Serve over steamed rice with fresh Naan bread, your favorite crusty white bread for dipping, or freshly baked pita bread.

note: add a hot pepper if you want a spicier curry

Bon Appétite 😋