D'oh! I forgot to take a photo. It's too good not to chronicle, though. And maybe one day I'll make it again and take an actual picture!
Source: The Stingy Vegan | Serves: 6 | Time: 40 min
Changes: replaced fresh ginger with an adjusted amount of ground all spice; doubled the amount of spinach.
Ingredients
1 tbsp EVO
1 medium onion, diced
2 cloves garlic finely, diced
1 tbsp curry powder
2 tsp ground all spice
½ tsp cayenne pepper
2 medium #carrots, peeled and chopped
2 medium #potatoes, peeled and chopped
¾ cup dried brown #lentils, rinsed
3 cups veggie broth (homemade to reduce sodium)
10oz frozen chopped spinach
1 can light coconut milk
1 tsp salt or to taste
Instructions
Heat the oil in a medium pot over medium heat. Add the onion and fry until soft and transparent then add the garlic and fry another 30 seconds to a minute, or until soft.
Add the curry powder, all spice, and cayenne, and fry, stirring constantly, for 30 seconds to release the aromas.
Add the carrots, potatoes, lentils and vegetable broth. Raise the heat to bring it to the boil then cover and reduce the heat to minimum.
Allow to simmer, covered, very gently until the lentils are tender – about 30 minutes.
Check on it from time to time to ensure the lentils are submerged. Add more stock or water to keep them submerged if necessary.
Once tender add the frozen spinach, coconut milk and salt. Raise the heat to medium and allow to cook for another couple of minutes until hot.
Serve!
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