Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 2 medium onions, finely diced
  • 2 teaspoons freshly grated ginger
  • 2 cloves garlic, finely minced
  • 1 tablespooon 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 stock if you prefer)
  • 1 cup full fat coconut milk
  • 2 large handfulls fresh baby spinach
  • fresh cilantro, chopped, for garnish
  • extra coconut cream for garnish, if desired

Instruction

  • Heat a large deep skillet over medium heat and add the olive oil.
  • Add the onions, ginger and garlic and saute until fragrant and soft.
  • Add the curry paste, turmeric, tomato paste, and 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 in 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 favourite crusty white bread for dipping, or bakery fresh pita bread as an easy alternative to homemade Naan.