Lentil and Potato Curry

Ingredients

• olive or coconut oil
• 1 medium onion, finely chopped or sliced
• 2-3 T thai red curry paste
• 2 medium potatoes peeled and chopped
• 3 medium carrots peeled and chopped
• 1 C red lentils
• 3 C vegetable broth
• 1 C cilantro leaves, loosely packed
• salt and pepper to taste
• red pepper flakes and lime juice to taste
• 2-3 cloves of garlic, minced
• 1 5cm piece of of ginger peeled and finely grated
• 1 400g can of diced tomatoes + half a can of water
• 1 can coconut milk
• 2 C firmly packed chopped spinach leaves

Directions

1. saute the onion in the oil until fragrant
2. add ginger, garlic and curry paste, stir until fragrant
3. add carrots and potatoes, saute 5 minutes or until browned
4. add lentils, vegetable broth, and half the cilantro
5. add coconut milk, tomatoes and water
6. bring to a boil, then reduce heat to low. cover and simmer 20 minutes
7. add spinich, cook uncovered 2 minutes, turn off heat

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