COCONUT CURRY LENTILS
For the lentils:
4 cups water
1 1/2 cups red lentils, rinsed and drained
For the coconut sauce:
1 Tbsp coconut oil
1 small red onion
4 cloves garlic, minced (2 Tbsp)
3 Tbsp fresh minced ginger
3/4 tsp sea salt
1 Tbsp + 1/2 tsp curry powder
1 tsp ground turmeric
1/8th tsp cayenne pepper (for heat - omit if you don’t like spice)
1 1/4 - 1 1/2 cups light coconut milk
1-2 Tbsp coconut sugar or maple syrup (plus more to taste // or sub stevia)
2 Tbsp (30 ml) fresh lemon juice
1 cup fresh spinach
Cilantro to garnish.
Bring water to a boil in a large pot or saucepan. When the water starts boiling add lentils and reduce the heat to simmer do not cover the pot. Let them cook for 5-7 minutes until they are 1/2 cooked. Then drain and put them aside. (Be careful not to overcook)
In the meantime, heat a large skillet over medium heat. Only when it is hot, add oil or water, onions, garlic, and ginger. Sauté for 2-3 minutes, stirring frequently. Then add salt, curry powder, turmeric, and cayenne and cook for 1 minute more. Lower heat to low.
Then add the coconut milk and coconut sugar (or maple syrup) and keep stirring to mix well. Cook on low heat for 3-4 minutes to combine the flavors.
Then add the drained, cooked lentils to the coconut sauce and stir. Add more seasoning, salt pepper, turmeric, and curry. Then add the spinach.
Turn off heat, add the lemon juice, and stir. garnish with cilantro I served it with boiled wild brown rice but it is also great with cauliflower rice.
This is great the second day too.