Red lentil curry with spinach and coconut

Name: Red lentil curry with spinach and coconut Recipe
Yield: 8
Ingredients: Olive Oil 2 tbsp; Onions raw 1 cup chopped; 2 cloves garlic minced; 1 T ginger minced; 1 t red pepper flakes; Curry powder 3 tsp; Red lentils (uncooked); Coconut Milk 3/4 cup; Water 4 1/4 cups; 2 cups Spinach frozen 1 1/2 cups (thawed); Fresh cilantro; Unsweetened coconut flakes for garnish.

Number of Servings: 8

Ingredients

Olive Oil, 2 tbspOnions, raw, 1 cup, chopped 2 cloves garlic, minced1 T ginger, minced1 t red pepper flakesCurry powder, 3 tspRed lentils (uncooked), Coconut Milk, 3/4 cup Water, 4 1/4 cups2 cups Spinach, frozen, 1 1/2 cups (thawed)Fresh cilantroUnsweetened coconut flakes, for garnish.

Directions

Cook onion in oil on medium heat, stirring occasionally, until edges are starting to brown. Add ginger and garlic and cook, stirring, 2 minutes. Add curry powder, salt, chili flakes, water and coconut milk. Add lentils and bring up to a simmer. Cover, reduce heat to low and cook until lentils are soft, about 15 minutes. Stir in thawed spinach and cover to heat through, about 5 minutes. Serve with cilantro and coconut (optional).

Serving Size:�1 c

Number of Servings: 8

Servings Per Recipe: 8

Nutritional Info Amount Per Serving