- 1 onion, chopped
- 1 clove garlic, chopped
- 1 large russet potato, chopped into 1 inch pieces
- 1 tbsp coconut oil for frying
- 1 tbsp turmeric
- 1/2 tsp fennel seeds
- 1 tsp curry
- 2 cups baby spinach
- 2 cups of cooked lentils
- 1 can coconut milk (400 ml)
- sea salt to-taste
In a large skillet, melt the coconut oil, and add onions and garlic. Fry until caramelized.
Add the potato, along with spices. Allow to cook for a minute or two, stirring frequently.
Add the spinach, lentils and the coconut milk and stir well. Season with sea-salt as desired.
Cover and allow to cook for at least 20 minutes, or until potatoes are tender.
Serve over brown rice (or whole grain of choice) if desired.
What’s great about this type of dish is that you can customize it to you own tastes, using the vegetables you desire and spices you crave. This is my very first coconut curry and it definitely won’t be my last!