Looking for a delicious meatless meal that takes 20 mins to make? This one is a real savior on nights when I haven’t meal planned and everyone is hungry. Plus, the whole thing costs about $1 a portion. This is a great intro recipe for kids who haven’t tried curry. But, if you are feeling adventurous and you want to spice it up — you can do that too! This is an easy and versatile recipe. It’s also creamy and comforting with warm and wonderful curry spices.
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Ingredients
- 1/2 Onion chopped
- 2 Cloves Fresh Garlic minced
- 1 Tsp Vegetable Oil or use veggie broth
- 1 Tbsp Curry Powder
- 1/2 Tsp Ground Ginger or use minced fresh ginger if you have it
- 1/2 Tsp Chili Powder Optional: Use if you like your curry a bit spicy.
- 1/2 Tsp Salt
- 1 Tsp Sugar can use any sugar or agave
- 1 Cup Red Lentils
- 1 Cup Veggie Broth make your own or use a cube
- 1 Can Coconut Milk
- 2 handfuls Spinach kale also works well
Ingredients
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Instructions
- Warm your oil in a pot and add your minced garlic and chopped onion, stirring frequently over medium heat until softened. Add your spices and warm them until fragrant (just about 30 seconds).
- Rinse your lentils then add to the pot with your veggie stock and coconut milk. Bring to a boil, then turn down to a simmer.
- Cook for 10-12 min until desired tenderness is reached. Add the sugar and salt to taste. Stir in the spinach to wilt.
- Serve over rice.
Recipe Notes
You can substitute drinkable coconut milk for the canned coconut milk for a lower calorie/fat option.