Giovan’s Coconut Lentil Curry
Ingredients:
2 cups red lentils (or green lentils - soaked for 2+ hours)
1 tablespoon coconut oil
1/2 yellow onion, thinly sliced
2 large carrots, sliced
2 tablespoons curry powder (adjust to taste)
1 can coconut milk (full-fat for richness, or light if preferred)
2 big handfuls fresh spinach, roughly chopped
1 tablespoon natural soy sauce or Bragg’s liquid aminos
Juice of 1/2 lemon
Salt, to taste
Optional: cooked quinoa or riced cauliflower, for serving
Method:
Cook the lentils: For red lentils, boil 2 cups of lentils in 3 1/2 cups of water for 15–20 minutes until soft. For green lentils (if soaked), boil for 30–40 minutes, or until tender. Drain if necessary, and set aside.
Prepare the curry base: While the lentils cook, heat 1 tablespoon of coconut oil in a large pan over medium heat. Add the sliced onion and sauté for about 5 minutes, or until softened and slightly translucent. Add the sliced carrots and curry powder, stirring for 30 seconds to 1 minute until fragrant.
Simmer the curry: Pour in the coconut milk and soy sauce. Stir well, bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for about 5–7 minutes until the carrots are tender but still slightly firm.
Combine the lentils and spinach: Once the lentils are cooked, add them to the pan with the curry mixture. Stir in the spinach and simmer for another 2–3 minutes, just until the spinach wilts.
Finish and season: Turn off the heat and stir in the lemon juice. Adjust seasoning with salt to taste.
Serve: Serve the curry in bowls as a stew, or over cooked quinoa or riced cauliflower for a heartier meal.
