VADOUVAN CURRY
made with
Vadouvan Curry Red Lentils RawSpiceBar Spices Ingredients 2 tbsp olive oil, coconut oil, or ghee 1 onion, finely diced 5 garlic cloves, minced 1 inch fresh ginger, minced Kosher salt, to taste 2 tbsp RawSpiceBar’s Vadouvan 1 28 oz. can chopped tomatoes with juices 1 pound red lentils, washed and picked over 2 quarts water, vegetable, or chicken stock 2 large handfuls spinach, chopped 1 14 oz can (full-fat) coconut milk Juice of 1/2 lime Chopped cilantro Salt & pepper, to taste
Directions 1. Heat the oil in a large soup pot over medium-high heat. Add the onion, cook, stirring until tender, about 5 minutes. 2. Add the garlic, ginger, salt, vadouvan, and stir until fragrant, 1 minute. Add the canned tomatoes and let brown, 4-5 minutes. 3. Stir in the lentils and water or stock. Bring to a boil, reduce heat, cover, and
simmer for 40 minutes. 4. Add the spinach, coconut milk, and lime juice, and cook until the chard is wilted and the coconut milk heated through, about 4-5 minutes. 5. Top with chopped cilantro & s erve.
made with