Vegan Lentil Curry

Ingredients

• 1 cup Brown lentils (Rinsed and drained)
• 1 tablespoon Coconut oil (For sautéing)
• 1 medium Onion (Chopped)
• 4 cloves Garlic (Minced)
• 1 inch Ginger (Fresh, grated)
• 1 large Carrot (Diced)
• 1 medium Bell pepper (Chopped, any color)
• 1 14.5 oz can Canned diced tomatoes (No added salt)
• 1 cup Coconut milk (Full-fat for creaminess)
• 2 cups Vegetable broth (Low sodium preferred)
• 2 tablespoons Curry powder (Adjust to taste)
• 1 teaspoon Turmeric powder (For color and health benefits)
• 1 teaspoon Cumin powder (For depth of flavor)
• 1 teaspoon Salt (Adjust to taste)
• 1/2 teaspoon Black pepper (Freshly ground)
• 2 cups Spinach (Fresh or frozen, chopped)
• 1/4 cup Cilantro (Chopped, for garnish)

Instructions

1. 1

   In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

2. 2

   Add the minced garlic and grated ginger to the pot, and continue to sauté for another 1-2 minutes until fragrant.

3. 3

   Stir in the diced carrot and chopped bell pepper, cooking for an additional 3-4 minutes.

4. 4

   Add the curry powder, turmeric, and cumin, stirring to coat the vegetables evenly.

5. 5

   Pour in the canned diced tomatoes, coconut milk, and vegetable broth. Stir well to combine.

6. 6

   Add the rinsed lentils, salt, and black pepper. Bring the mixture to a boil.

7. 7

   Once boiling, reduce the heat to low and cover the pot. Let it simmer for 25-30 minutes, or until the lentils are tender.

8. 8

   In the last few minutes of cooking, stir in the chopped spinach and allow it to wilt.

9. 9

   Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.