- 1tbs olive oil
- 1 big onion diced
- 3 cloves garlic minced
- thumb size piece of ginger minced
- 1 cup dry red lentils rinsed
- 1 1/2cup squash or pumpkin cut into 2x2cm cubes
- 1 large tomato diced
- 1cup kale chopped roughly
- handfull coriander leaves
- sea salt, black pepper
- 1/2tsp yellow curry powder
- 1/4tsp turmeric
- 1/4tsp cinnamon
- 1tsp paprika
- 1/2cup coconut milk
- brown or basmati rice to serve
In a saucepan heat the olive oil and sauté the onion, garlic and ginger. Add the spices and sauté until fragrant. Add the lentils and about two cups of water. Season with salt and pepper and let it simmer for 15-20 minutes.
Add the squash and cook further until the squash and lentils are cooked through, adding more water if needed. Add the tomatoes and coconut milk. Simmer for 5 minutes further.
Taste, adjust the seasoning and add the kale and coriander. Turn of the heat right away and serve it with basmati or brown rice.
Makes 4-6 servings
Victoria Diachkova holds a Plant Based Nutrition Certificate from Collin Campbell Institute for Nutritional Studies. She is a Health Coach and a plant based lifestyle blogger based in Cairo, Egypt. She is also a recipe and menu consultant and shares all her kitchen works on her blog Sincerely V. Victoria is currently taking Food Over Medicine Course developed and led by Dr. Pamela Popper. Her culinary goal is to use primarily local, easily available and accessible ingredients to create healthy, nutritious, easy, quick and delicious meals.
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