Curry is such an easy and tasty thing to make – this is packed full of nutrition and flavour making it the perfect mid week vegan meal.
Curry.. Curry. CURRY! I love curry.. XD
Ingredients:
2 tablespoons of coconut oil
1/2 large red onion, diced
3 garlic cloves, peeled and minced
2 tablespoons of ginger, peeled and finely grated
1 tablespoons of curry powder
2 tablespoons of coriander
2 tablespoons of ground cumin
2ltrs of low sodium vegetable broth
1 cup of lentils (uncooked)
1 head of cauliflower, chopped up into medium piece florets
1 large sweet potato, peeled and diced into bite sized pieces
2 large handfuls of spinach
Salt and pepper to taste
Directions:
In a large pot (I use the Le Creuset casserole dishes), add your coconut oil until melted. Add your onions and cook for about 5 minutes. Then add your garlic and ginger and sauté for 30 seconds. Stirring constantly.
Next, add your spices. This will become very fragrant. Stir until well-incorporated.
Add the broth and lentils – stirring to combine. Bring the mixture to a boil for 5mins and then reduce the heat and let simmer. Then add the cauliflower and potatoe and simmer untill the potatoes are soft. Add more stock if needed.
5mins before serving, throw in the spinach and mix.
Enjoy!
