Curry in a Hurry
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.
Ingredients
  • 1/2 Onionchopped
  • 2Cloves Fresh Garlicminced
  • 1Tsp Vegetable Oilor use veggie broth
  • 1Tbsp Curry Powder
  • 1/2Tsp Ground Ginger or use minced fresh ginger if you have it
  • 1/2Tsp Chili PowderOptional: Use if you like your curry a bit spicy.
  • 1/2Tsp Salt
  • 1Tsp Sugarcan use any sugar or agave
  • 1Cup Red Lentils
  • 1Cup Veggie Brothmake your own or use a cube
  • 1Can Coconut Milk
  • 2handfuls Spinachkale also works well
Instructions
  1. 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).
  2. 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.
  3. Cook for 10-12 min until desired tenderness is reached. Add the sugar and salt to taste. Stir in the spinach to wilt.
  4. Serve over rice.
Recipe Notes

You can substitute drinkable coconut milk for the canned coconut milk for a lower calorie/fat option.