2 cups of lentils (I used brown, but you could also use red lentils)
1 tbsp olive oil
1 large chopped onion
2 cloves of garlic, finely chopped
1 tbsp fresh ginger, grated
2 tbsp tomato paste
2 tbsp curry powder
½ tsp red pepper flakes
2 cups of vegetable broth
1 cup of coconut milk
1 handful of fresh chopped spinach leaves


Heat oil in a pot over medium heat adding in chopped onions, minced ginger and garlic until the onion becomes translucent.

Stir in lentils, tomato paste, curry and red pepper flakes.

After a couple minutes, pour in vegetable broth, coconut milk and bring to a boil.

Reduce heat, cover and simmer for 30-40 minutes

Place spinach in pot and leave to point of just wilting

Serve hot.


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