Lentil & Vegetable Coconut Curry

Lentil & Vegetable Coconut Curry

Ingredients (serves 4)

• 1tbsp extra virgin olive oil

• 1 brown onion, diced

• 2 cloves garlic, crushed

• 1tbsp grated/crushed ginger

• 1tsp turmeric

• 1tsp cumin

• 1 cup red lentils, rinsed

• 400g no-added-salt canned tomatoes

• 400ml light coconut milk

• 2 cups vegetables (cauliflower, carrot, capsicum)

• 2 cups baby spinach

• Fresh coriander (optional)

• Brown rice or quinoa, to serve

Method

1. Heat olive oil in a large pan over medium heat.

2. Cook onion for 3-4 minutes until soft. Add garlic, ginger and spices; cook 1 minute.

3. Stir in lentils, tomatoes and coconut milk. Bring to a simmer.

4. Add vegetables and cook 20–25 minutes, stirring occasionally.

5. Stir through spinach until wilted.

6. Serve with brown rice or quinoa.