enough for two servings
WHAT'S IT GOOD FOR
yellow lentils: high in fiber, folate, iron and magnesium
turmeric: antioxidants, iron, manganese
INGREDIENTS
1 tbsp coconut oil
a pinch chili flakes
1 tsp ground turmeric
1 tsp frehsly grated ginger
1 tsp ground coriander
1/2 eggplant
100 g yellow lentils
400 ml water
100 ml coconut milk
two handfull baby spinach
salt & pepper
GOOD TO HAVE: a large pot
HOW TO
1. Chop eggplant roughly into small chunks. Heat oil in a large pot over medium heat. Add chili, turmeric, ginger and coriander. Stir that the spices can really develop their flavor. Then add yellow lentils and eggplant chunks. Stir together, so that everything is evenly covered with the spices.
2. Add water and bring stew to boil, cover and simmer over low heat for about 20 minutes (add more water if needed). Add coconut milk, mix well and feel free to simmer longer, if desired. Then everything gets really creamy and thick. Chop baby spinach and cilantro roughly and once the lentils are cooked add it to your curry. Season with salt and pepper. Turn off heat, cover, and let it sit for about 5 minutes, or until greens are tender. Serve hot or warm. Enjoy!