For this recipe I used:
- 1 cup uncooked green lentils
- 1/2 cup organic red quinoa
- 500 ml chicken broth/stock
- 1/2 cup green curry paste ( I used this one as it has no additives )
- 1 tsp turmeric
- 2 tbsp tomato paste
- 2 tbsp coconut oil
- 2 garlic cloves minced
- 2 tsp garam masala
- 1/2 cup coconut cream ( coconut milk will do as well )
- 1/2 tsp ground ginger
- 2 handfulls ( about 100 gr) baby spinach
- creme fraiche for topping ( greek yogurt is also very nice)
At the end of this process the mixture should thicken slightly. Add the tomato paste , the coconut oil, the garlic and garam masala and stir. Add the coconut cream and simmer for another 5 minutes until thick and creamy. Add the baby spinach, cover with a lid and remove from heat. After about 2 minutes the spinach should be wilted. Stir and serve.
I had this lentil curry as a side dish to some pan seared cod topped with a spoon of creme fraiche and it was divine.
Enjoy xxx
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