Ingredients
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For the Curry Sauce:
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1/2 cup unsweetened coconut milk (canned)
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1/4 cup water
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1 tablespoon coconut aminos or tamari (for gluten-free option)
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1 teaspoon ground cumin
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1 teaspoon turmeric powder
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon paprika
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1/4 teaspoon red pepper flakes (optional)
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Salt and black pepper to taste
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For the Lentil mixture:
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1 can (15 oz) organic green lentils, rinsed and drained
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1 medium sweet potato, cubed and cooked until tender
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1 large carrot, chopped into bite-size pieces
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1 small zucchini, sliced into thin half-moons
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1/2 cup frozen corn kernels (optional)
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1/2 cup chopped fresh spinach (about 1 large handful), packed
Directions
Sub-Title: Gluten-free, High-fiber, Protein-packed, and Kid-friendly!
Description: This delicious and hearty vegetarian dinner combines lentils, sweet potatoes, carrots, and spinach in a creamy coconut curry sauce. It’s gluten-free, high in fiber, protein, and perfect for busy weeknights!
Ingredients:
For the Curry Sauce:
1/2 cup unsweetened coconut milk (canned)
1/4 cup water
1 tablespoon coconut aminos or tamari (for gluten-free option)
1 teaspoon ground cumin
1 teaspoon turmeric powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
For the Lentil mixture:
1 can (15 oz) organic green lentils, rinsed and drained
1 medium sweet potato, cubed and cooked until tender
1 large carrot, chopped into bite-size pieces
1 small zucchini, sliced into thin half-moons
1/2 cup frozen corn kernels (optional)
1/2 cup chopped fresh spinach (about 1 large handful), packed
Instructions:
1. To prepare the curry sauce, combine all ingredients in a blender and puree until smooth. Set aside.
2. Heat oil in a large non-stick pan over medium heat. Add onions and saute until softened, about 5 minutes.
3. Add garlic and ginger to the pan and saute for another minute.
4. Pour in the curry sauce and bring the mixture to a simmer. Let it cook uncovered for about 10 minutes, stirring occasionally.
5. Meanwhile, add the cooked lentils, sweet potato, carrot, and corn (if using) to the pan with the curry sauce. Stir everything together and let it cook for another 5 minutes.
6. Finally, add the spinach to the pan and stir until wilted. Season with salt and pepper to taste.
Serve hot over rice or cauliflower rice for a complete meal. Enjoy!
Note: You can also use brown lentils instead of green lentils if you prefer. Just adjust the cooking time accordingly.
Steps
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1
Done
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To prepare the curry sauce, combine all ingredients in a blender and puree until smooth. Set aside. |
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2
Done
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Heat oil in a large non-stick pan over medium heat. Add onions and saute until softened, about 5 minutes. |
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3
Done
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Add garlic and ginger to the pan and saute for another minute. |
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4
Done
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Pour in the curry sauce and bring the mixture to a simmer. Let it cook uncovered for about 10 minutes, stirring occasionally. |
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5
Done
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Meanwhile, add the cooked lentils, sweet potato, carrot, and corn (if using) to the pan with the curry sauce. Stir everything together and let it cook for another 5 minutes. |
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6
Done
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Finally, add the spinach to the pan and stir until wilted. Season with salt and pepper to taste. |
