This is one of my favourites! So creamy and indulgent, but healthy!
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 8 servings
Ingredients
1 tablespoon olive oil
1 large yellow onion, chopped small
5 cloves garlic, minced
1 tablespoon fresh ginger, peeled and grated
1 tablespoon garam masala
1 teaspoon ground turmeric
1 teaspoon coriander
1 teaspoon cumin
1/2teaspoon red pepper chili flakes
1 and 1/2 cups dried red lentils
14 ounce can diced tomatoes
1 tablesoon grated coconut cream
3 cups vegetable broth
1 teaspoon salt, or to taste
half a lemon, juiced
3-4cups baby spinach
For serving
4 cups cooked brown or white rice
Vegan Roti
Directions
1- In a large pot or pan over medium heat, sauté the chopped onion in the olive oil for 5 minutes, stirring frequently.
2-Then add the garlic and ginger and cook 1 more minute, until fragrant.
3-Add the garam masala, turmeric, coriander, cumin and red pepper flakes to the pan and stir into the onion mixture.
4-Now add the dried lentils, canned tomatoes and their juices, grated coconut cream and vegetable broth to the pan. Stir well and turn the heat to high. Bring to a boil, then lower heat and simmer for about 15 minutes, until the lentils are cooked and soft. Stir occasionally.
5- Squeeze the lemon juice into the pan, and stir in the spinach as well until wilted. Add salt to taste. I used 1 teaspoon.
6-Serve with brown or white rice and Vegan Roti. Enjoy!
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