Red Lentil Curry

CURRY SPICED RED LENTILS! This 30-minute recipe is flavorful, protein-rich, and vegan. An absolute must-make recipe for any chilly day.

Ingredients:

4 cloves garlic (minced)
1-2Tbl ginger (grated)
1 onion (diced)
1.5 Tbl garam masala powder
2 tsp curry powder
1.5 tsp turmeric powder (or some fresh grated)
1/4 cup tomato paste
1 tsp red pepper flakes
1.5 cups red lentils (rinse before adding)
6 cups veggie broth
Handful of baby spinach
1/4 cup coconut milk
2 Tbl Coconut or any oil
Salt & pepper
Lime wedges
Cilantro

More spices / optional subs to boost flavor: can also add a half teaspoon coriander, cumin, and paprika. Can sub chili paste for tomato paste/red pepper flakes. If the final dish is spicier than you like, add more coconut milk. You can also use this same method and substitute with chickpeas. Sometimes I also like to add in cauliflower florets.

Directions:
In a large saucepan, heat coconut oil (I ran out so I used olive oil and it works perfectly fine). Add in the minced and grated garlic (I did 2 cloves minced and 2 cloves grated) + ginger + garam masala, curry powder, turmeric. Add in onions and cook down until slightly browned and aromatic. If needed, add a little more oil. Add in red pepper flakes and then tomato paste. Sauté another few minutes.

Add in the red lentils and 6 cups of veggie broth. Salt & pepper. Simmer with the lid on for about 20 minutes or until the lentils are cooked through. Turn off the heat and mix in the coconut milk. Add the spinach, letting it wilt into the lentils.

Garnish with a drizzle of coconut milk, wedge of lime and cilantro. Enjoy!

Watch the tutorial here: https://www.instagram.com/p/CjOT5otjHCg/