Lentil and spinach curry
Serves 3
A quick and easy week night dinner.
Ingredients
Ingredients
1 tin whole-fat coconut milk
1½ cups water
¼ cup red curry paste
¾ cup red lentils
3 cups packed spinach
N.B: cups refers to US measuring cups.
Directions
Directions
I didn't change anything from the original method, so head over to http://naturallyella.com/2014/10/01/quick-red-lentil-and-spinach-curry/ for the how to.
Naturally Ella is going away soon, so if the link above doesn't work, you can follow these directions:
- Whisk together coconut milk, water and curry paste in a high-sided pan. Bring to a boil, reduce to a simmer, and add red lentils. Simmer for 22 to 25 minutes, just until the red lentils are tender but still hold their shape.
- Remove pan from heat and stir in spinach until wilted. Serve curry over cooked grain, with a dollop of yogurt, if desired.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)