Recipe of the Month - Coconut Lentil Curry

Ingredients

2 Tbsp. curry spice

1 onion, diced

2 carrots, peeled/diced

14 oz. can crushed tomatoes

1 Tbsp. turmeric

1 cup dried lentils

2 cups water

15 oz. can coconut milk

2 cups frozen spinach, thawed

10 oz. can chicken, rinsed

rice, cooked

Optional

mushrooms

Directions

  1. Heat oil in a large pot or skillet over medium-high heat. Add onions and carrots and cook until carrots start to soften. Add optional “plus one” mushrooms in the last few minutes to cook down.

  2. Add can of crushed tomatoes, curry spice, turmeric, a pinch of salt. Cook, stirring a few times for 5 minutes. Add lentils and water to the pot and bring to a boil. Reduce heat to low, cover the pot and let it simmer for 35-40 minutes, or until lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to dry, add a little more water.

  3. Add coconut milk and canned chicken, bring the pot back to a simmer, stirring frequently. Remove the pot from heat and stir in spinach. Serve over rice.