Red Lentil Coconut Curry

I’ve made this red lentil coconut curry a few times and it’s one I absolutely love due to the balance of flavours between the coconut milk and spices. And what a great way to incorporate the amazing legume that is red lentils. They are an excellent source of plant-based protein, iron (for your red blood cells to transfer oxygen around the body) and folate (for making red and white blood cells). Don’t forget the benefits of turmeric (anti-inflammatory & antioxidant) and cumin (great for digestion & controlling blood sugar). There’s nothing complicated about this recipe so I recommend you give it a go to see what you think.

Ingredients:

• 1/2 large white onion - finely diced

• 3 garlic cloves - minced

• Thumb size piece of ginger, finely diced

• 1 tsp turmeric powder

• 1 tsp cumin powder

• 1 tsp paprika

• 1.5 tsp curry powder

• Pinch of black pepper

• 150ml vegetable broth

• 1 tin reduced fat coconut milk

• 150g red lentils

• Two handfuls of kale or spinach finely chopped

Method:

1. Twenty minutes before cooking, chop up the kale or spinach finely.

2. Cook the minced garlic, onion and ginger in a pot over a medium heat until the onion is turning translucent (5mins).

3. Add the spices to the pan and cook until fragrant.

4. Stir in the vegetable broth and bring to a boil.

5. Reduce heat to medium adding the coconut milk and red lentils to the pot cooking for 10 minutes.

6. Add in the kale, reduce heat to low and allow to simmer covered for another 5 - 10 minutes.

Serving Suggestion:

I wanted something different to rice so I added a side of homemade air-fried chips (with the skin) and a side salad of rocket, spinach, grated carrot, tomatoes and red pepper with 1 tbsp vegan mayo and 1/4 tsp dijon mustard.