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Export date: Tue Jan 23 19:30:50 2018 / +0000 GMT

Red Lentil and Potato Curry Stew with Spinach


With very little active prep time, this comforting Indian-inspired dish comes together quickly. Enjoy leftovers for lunch, as flavors continue to develop overnight.

Red Lentil and Potato Curry Stew with Spinach
Recipe Type: Entree
Author: Genevieve Doll
Serves 6
  • 2 tablespoons coconut oil
  • 1 medium onion, medium dice
  • 1 tablespoon curry powder
  • 2 medium Russet potatoes, medium dice
  • 1½ cups red lentils, rinsed
  • 5 cups water
  • 1 medium bunch spinach, roughly chopped
  • ¼ cup lime juice
  • 2 teaspoons salt
  • Cilantro, for garnish
  • Toasted coconut, for garnish
  • In a large saucepan over medium heat, warm coconut oil and add onion. Sauté 2–3 minutes, until translucent. Add curry powder and stir until fragrant, about 1 minute.
  • Stir in potatoes and lentils, followed by the water. Cover with a lid and bring to a boil, then reduce heat to a simmer. Simmer covered for 25 minutes, until lentils are creamy.
  • Stir in spinach, lime juice and salt. Season to taste.
  • Garnish with cilantro leaves and toasted coconut
  • Brush the remaining butter mixture on top of bread and place in the oven. Bake for 35-45 minutes, until top is golden brown. Allow to cool for 10 minutes on a cooling rack before serving.