Name: Red Lentil and Potato Curry Stew with Spinach
Ingredients: 2 tablespoon 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

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How this works

Red Lentil and Potato Curry Stew with Spinach

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

Course: Entree

Keyword: curry, india, indian, potato, red lentil, spinach, vegan, vegetarian

Servings:

Author: Genevieve Doll

Ingredients

2 tablespoon 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

Instructions

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.

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