CREAMY LENTIL CURRY PREP 15 MIN | COOK 25 MIN

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INGREDIENTS

2 Tbsp. olive oil ½ medium yellow onion, diced 3 cloves garlic, minced 2 Tbsp. ginger, minced 2 Tbsp. red curry paste 2 Tbsp. curry powder ½ tsp. turmeric ½ tsp. cumin One red or orange bell pepper sliced 1 can lentils, drained and rinsed 1 can full fat coconut milk Juice from one lime 1 Tbsp. peanut butter (optional) 2 Tbsp. brown sugar 2 cups spinach Salt and pepper, to taste Brown rice Cilantro  

DIRECTIONS

1. Heat pan over medium heat; add olive oil. When pan is hot, add onions and cook until translucent (about 2-3 minutes). Add garlic and ginger; stir to coat with oil.

2. Add curry paste, curry powder, turmeric and cumin; stir to coat vegetables, then cook for 1 minute. Stir in bell pepper, lentils, and coconut milk. Simmer until mixture is slightly thickened (about 10 minutes)

3. Add lime juice, peanut butter and brown sugar; stir to combine.

4. Stir in spinach; cook until spinach leaves are wilted and remove from heat.

5. Season with salt and pepper.

6. Serve over brown rice and top with cilantro.

NOTES  

Peanut  butter  is  optional  if  you  prefer  an  allergy-­‐friendly  dish!  

 

Aimee Tyler-Smith | love fully fuel simply | www.lovefullyfuelsimply.com