This spinach lentil curry is a wholesome bowl that supports eating your way to wellness. If you are looking for something that’s healthy, tastes great and the entire family will crave - this is it!

It’s even vegan and gluten-free. It combines classic aromatic Indian spices, onion, ginger, garlic and a bit of lentils and spinach to pack a powerful punch of healing goodness. Plus, your entire home will be filled with a the tantalizing taste of scent-sational flavors!

This hearty dish is rich with antioxidants and nutrients that will fuel your body with exactly what it needs to feel satisfied throughout the day.

This is perfect for a winter weeknight meal and an easy lunch idea if you enjoy leftovers. This easy vegetarian dinner only requires 35 minutes to put together and can even be prepared in your pressure cooker to simmer and stew while you are away at work.

This is a meal my entire family loves. I don't create it exactly the same way every time and like to mix and match my spices to be kid-friendly, but always use this staple recipe as my base to work off. 

It makes a great side dish to any Indian meal and it’s super simple to make. A healthy meal-in-minutes that will satisfy the entire family - yes, please! 

Enjoy!

 Ingredients

Directions

1. In a large skillet, heat oil over medium heat. Add the onions, garlic and ginger to the pot, stirring and sautéing for 3 to 5 minutes until the onions begin to soften.
2. Stir in all of the curry powder, cumin, salt and red pepper flakes and continue to cook for a minute until the spices become fragrant.
3. Add the lime juice and vegetable stock. Scrape any browned bits off the bottom of the pan. Then add the coconut milk, lentils and cilantro and stir to combine. Wilt in the spinach 2 cups at a time.
4. Bring the curry to a gentle boil then reduce heat and simmer for 15 minutes. Meanwhile, cook your rice according to the instructions on the package.
5. When the curry has thickened slightly, stir in the maple syrup. Divide the cooked rice onto plates and top it with the curry. 

Notes

• Serve alone or with quinoa, couscous or potatoes instead.

• Keep covered in the fridge for up to 4 days or in the freezer for up to 2 to 3 months.

• If the curry gets too thick, add extra vegetable broth to thin it.

• Add extra cilantro and lime.