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Creamy Coconut Curried Green Lentils
Ingredients
  • 2 teaspoons vegetable oil
  • 1 large or 2 small yellow onions, diced
  • 3 carrots, peeled and diced
  • 3 cloves garlic, finely minced
  • 1 tablespoon finely minced fresh ginger (or 1 teaspoon ground ginger)
  • ¼ cup green curry paste (homemade or store-bought), plus extra to suit your taste
  • ½ teaspoon salt
  • 1 lb (about 2¼ cups) green lentils, soaked for a few hours prior and drained prior to cooking*
  • 4 cups low sodium vegetable broth + 1 cup water
  • 1 cup full-fat coconut milk (substitute cashew cream)
  • 6 cups finely chopped spinach or baby spinach
  • Fresh lime juice, to taste
  • Crushed red pepper flakes, to taste
  • For serving or bowls: Cooked jasmine or long-grain brown rice, shredded cabbage, steamed greens, toasted cashews or peanuts, sriracha
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