Coconut, lentil and spinach curry (Vegan)
Great vegan dish. Very filling and hearty. Works lovely with rice, roti's or naan bread. Can be stored in the fridge up to a week.
Coconut, lentil and spinach curry (Vegan)
Great vegan dish. Very filling and hearty. Works lovely with rice, roti's or naan bread. Can be stored in the fridge up to a week.
Cooking Instructions
- 1
Heat the coconut oil, fry the onions until soft and little gold (5 - 8mins)
- 2
Add garlic, ginger, chilli, cumin, garam masala and crushed coriander. Cook until very fragrant (2-4mins)
- 3
add the tomatoes, scraping up any brown bits that form on the pan. cook stirring occatinally until the liquid has reduced and the tomato chunks have softened (5-8mins)
- 4
Add coconut milk and mix well (can add half a cup of water if it's too dry for your taste) Bring to boil over high heat.
- 5
bring down temp, Add lentils and cook until tender (25-35mins)stirring occasionally to prevent the lentils from sticking to the pan. Add coriander leafs to taste.
- 6
Add baby spinach and fold into the curry. Cook until wilted (+-3mins)
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