Curry

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½ tbsp oil

1 small onion, diced⁠

2 cloves garlic, minced⁠

¼ tsp salt

⅛ tsp black pepper⁠

1 tbsp curry powder⁠

1 tsp cumin⁠

1 cup red split lentils, rinsed⁠

2 cup vegetable broth or water⁠

450ml diced tomatoes, canned (or fresh)⁠

1 cup coconut milk (lite or full fat)⁠

1 cup cooked chickpeas⁠ (or 1 can)

Pinch of cinnamon⁠

½ cup spinach or kale, packed⁠

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1. Heat oil or broth/water in a deep sauté pan over medium heat. Add onion and garlic. Season with salt and pepper. Sauté for 3 minutes until softened and fragrant.

2. Add the curry powder and cumin. Toast the spices for 1 minute.

3. Add broth, lentils and diced tomatoes. Raise the heat to bring to a low boil. Then reduce the heat to a simmer and simmer with the lid on for 10-15 minutes until the lentils are tender. Stir periodically.

4. Add the coconut milk, chickpeas, and dash of cinnamon. Cook, uncovered, for another 5 minutes until heated through. Taste and adjust the flavor as desired. Add some spice with a chili powder, red chili flakes, chili garlic sauce, or other hot sauce if you would like a spicier curry!

5. Stir in the spinach and remove from heat.

6. Serve with turmeric rice or a rice of your choosing, roasted vegetables, and/or Indian naan bread!

Turmeric Rice

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2 cups brown jasmine rice (or basmati)

4 cups water

½ tsp salt

1 tsp turmeric

⅛ tsp black pepper

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1. Rinse and drain your rice until the water runs clear. Combine rinsed rice with water.

2. Bring to a low boil, add the spices, reduce to a gentle simmer and cover. Cook for 25 minutes or cook according to the instructions on your package of rice.

3. Shut off the heat and allow the rice to steam in the pot for 5 minutes.

4. Gently fluff with a fork before serving. Leftovers store well in the fridge for 2 days and this rice can be frozen for longer storage!