Coconut Curried Lentils

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SERVES FOUR
PREP TIME: 20 MINS
COOK TIME: 20 MINS

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Ingredients

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FOR THE LENTILS

1 BROWN ONION, DICED

5CM KNOB OF GINGER

3 GARLIC CLOVES, MINCED

2 TBSP CURRY POWDER

2 TSP GROUND TURMERIC

1 CAN LENTILS, STRAINED & RINSED

1 CAN COCONUT MILK

JUICE OF 1 LEMON

2 TSP MAPLE SYRUP

SALT & PEPPER, TO TASTE

OLIVE OIL

TO SERVE

1 CUP GREEN BEANS, STEAMED

1 CUP WHITE QUINOA, COOKED & COOLED

1 CUP SPINACH, WILTED

2 TSP CUMIN

1/2 LEMON, JUICED

SALT & PEPPER, TO TASTE

LIME WEDGES, TO SERVE

FRESH CORIANDER

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Utensils

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MEDIUM SAUCE PAN

RICE COOKER OR POT FOR COOKING QUINOA

GARLIC MINCER

MEDIUM FRY PAN, FOR WILTING SPINACH

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Method

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1. COOK QUINOA IN A RICE COOKER WITH ONE CUP OF WATER OR COOK IN A POT WITH 1 1/2 CUPS OF WATER, BRINGING TO THE BOIL AND SIMMERING FOR 15 MINS. SET ASIDE

2. PREPARE ALL LENTIL INGREDIENTS & HEAT A SAUCEPAN OVER MEDIUM-HIGH HEAT. ADD A SPLASH OF OLIVE OIL

3. ADD ONION, GARLIC & GINGER & FRY FOR 2-3 MINUTES OR UNTIL FRAGRANT

4. ADD LENTILS, SEASONING WITH CURRY POWDER, TURMERIC AND SALT & PEPPER

5. ADD COCONUT MILK STIRRING THROUGH. BRING TO THE BOIL THEN SIMMER ON A LOW HEAT. ADD MAPLE SYRUP & LEMON JUICE

6. SIMMER FOR 10-15 MINUTES OR UNTIL FRAGRANT

7. STEAM CHOPPED GREEN BEANS IN A STEAMER SAUCEPAN OVER BOILED WATER FOR 7-8 MINUTES OR UNTIL TENDER

8. ADD A SPLASH OF OLIVE OIL TO A FRY PAN OVER MEDIUM HEAT. ADD SPINACH, LEMON JUICE, CUMIN AND SALT & PEPPER, COOKING FOR 1-2 MINUTES ON UNTIL IT BEGINS TO WILT

9. DIVIDE THE SPINACH AND QUINOA BETWEEN THE BOWLS. ADD SPOONFULS OF THE CURRIED LENTILS ON TOP. TOP WITH STEAMED GREEN BEANS, CORIANDER & FRESH LIME WEDGES - ENJOY !

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