Warming Spinach, Lentil, and Potato Curry
Equipment
- dutch oven
Ingredients
- 2 tbsp avocado oil
- 1 yellow onion diced
- 3 tsp curry powder
- 2 ½ tsp garam masala
- 2 tsp cumin
- 1 tsp garlic powder
- ½ tbsp cane sugar optional
- ¼ tsp ground ginger
- Salt and pepper to taste
- 3 tbsp tomato paste
- 4 yukon gold potatoes peeled and diced into 1/2 “ cubes
- 1 cup green lentils rinsed
- 4 cups chicken broth or veggie broth
- 14 ounce can full-fat coconut milk
- 10 oz bag frozen chopped spinach
- Cooked rice for serving
Instructions
- In a medium Dutch oven over medium heat, add the avocado oil and onion. Saute the onion until it’s translucent, then add the spices, cane sugar (if using), and tomato paste. Cook for 1 more minute to toast the spices.
- Add the cubed potatoes and lentils to the pot and stir until everything is coated with the seasonings.
- Next add the chicken broth to the pot and bring it to a boil. Once boiling, reduce the heat and simmer for about 20 minutes, or until the lentils and potatoes are both tender.
- Now stir in the coconut cream and frozen spinach. Simmer for another 10 minutes until the spinach is tender and wilted to your liking.
- Serve hot over rice.