LENTIL COCONUT CURRY WITH SPINACH

i am now at a point in my life where i'm obsessed with lentils. this country is going to shit and my money isn't going as far as i wish it would. lentils are incredibly cheap, they're easy to make delicious, and they're a great source of fiber and protein. god knows i need all the fiber i can get these days, and i definitely can't afford getting colon cancer, the most common cancer for people under 40.

i've modified this from budget bytes' creamy coconut curry lentils with spinach. budget bytes never does me wrong. my household is obsessed with this recipe now. we like it best with naan or some other kind of warm flatbread. i've shocked myself having cooked this on my own twice within a week, but it's so easy i can manage it no problem.

ingredients: (makes 5 servings)

  • neutral cooking oil
  • 1 tbsp garam masala
  • 1 tbsp curry powder
  • 1 tsp ginger, minced
  • 2 cloves of garlic, minced
  • 1 onion, diced
  • 1 can diced tomatoes
  • 1 cup dried brown lentils
  • 2 cups vegetable or chicken broth
  • 1 can of full-fat unsweetened coconut milk
  • 2 cups spinach (i use frozen spinach to further cut costs, you can eyeball this amount tbh) 

1) add a few tablespoons of oil to a large pot and set heat to medium-high. once heated, add the garam masala and curry powder. toast until fragrant. 

2) add ginger, garlic, onion. saute until onion is translucent. add tomatoes and stir to combine.

3) add lentils and broth. stir to combine. bring to boil, then reduce to a simmer. simmer for 30 minutes. 

4) add coconut milk and spinach, then stir to combine. let it simmer again for another 10 minutes. add salt and garam masala to taste.

5) serve with bread or rice. enjoy!!