Kūmara & Lentil Coconut Curry
Creamy Kūmara & Lentil Coconut Curry is a warming, nourishing meal that will satisfy the whole family. This Jamaican-inspired rich curry contains a wonderful blend of flavourful spices and is finished off with spinach and our luxurious coconut milk.
Ingredients
- Chantal Organics Extra Virgin Olive Oil
- 1 onion, diced
- 2 carrots, diced
- 3 cloves garlic, crushed
- 1 Tbsp grated ginger
- 1 ½ tsp turmeric
- 1 tsp coriander powder
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp allspice
- ¼ tsp cayenne pepper
- 2 Tbsp fresh thyme leaves
- 2 large red kūmara, diced
- 2 cans Chantal Organics Lentils
- 1 cup vegetable stock
- 1 cup Chantal Organics Coconut Milk
- 3 cups spinach, roughly chopped
- A handful of parsley, roughly chopped
instructions
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Step 1.
Heat a large pot to medium-high heat. Drizzle extra virgin olive oil into the pot. Add onion and carrot. Sauté for 4-5 minutes or until softened.
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Step 2.
Add garlic, ginger, turmeric, coriander powder, paprika, cumin, allspice, cayenne pepper and thyme. Stir to combine and sauté for 1 minute or until fragrant.
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Step 3.
Stir through kūmara, lentils with the brine and vegetable stock. Bring to a simmer and cook for 15-20 minutes or until the kumara is tender.
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Step 4.
Add the coconut milk and spinach and stir to combine. Cook for a further 3-5 minutes or until the spinach has wilted. Season to taste with salt and pepper.
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Step 5.
Garnish with parsley, then serve and enjoy while warm!
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Serving Suggestion:
This kumara and lentil coconut curry is delicious when served over parsley rice. Simply stir chopped parsley and a squeeze of lemon through your favourite cooked rice for a wholesome meal.
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Note:
The brine from the lentils gives this curry a lovely, thick consistency and adds additional nutrients that have leached from the beans. It’s also a great way to reduce waste! You may want to reduce the amount of salt you add, as the brine will add a bit of saltiness.
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