THAI RED LENTIL & SPINACH CURRY

Ingredients

• 3/4 pcs Onion
• 3 clove Garlic cloves, crushed
• 9 g Fresh ginger, grated finely
• 60 g Red curry paste
• 480 ml Vegetable broth, bouillon or consomme, low sodium
• 170 g Lentils, dry
• 360 ml Coconut milk, plain or original, fortified, unsweetened
• 90 g Baby spinach
• 3/4 pcs Lime, juiced

Method

1. Heat 1 tbs water or stock in a pot over medium heat. Add the onion and cook for three to five minutes until softened. Stir in the garlic, ginger, and curry paste and cook for another minute more.
2. Add the vegetable broth and coconut milk (in a carton from the milk section) and bring the sauce to a simmer.
3. Add the lentils and cook for about 12 to 15 minutes or until the lentils are tender. Stir often to prevent sticking to the bottom of the pan. Add the spinach and stir until wilted, then add the lime juice.
4. Divide between bowls and enjoy!