In a soup pot or Dutch oven, sauté the onion, garlic, poblano pepper and ginger in the olive oil over medium high heat for about four minutes.
Coconut Lentil Vegetable Curry
(Serves 4-6)
- 3 Tb olive oil
- 4 cloves garlic, sliced
- 1 Tb freshly grated ginger
- 1 medium onion, diced
- 1 poblano pepper, diced
- 2 Tb curry powder
- 1 cup lentils
- 2 cups vegetable broth
- 1 15-oz can diced tomatoes with the juice they’re packed in
- 1 13-oz can coconut milk
- 4 cups greens such as spinach or kale, coarsely chopped
- 1 large sweet potato, peeled and diced small
- Juice of 2 limes
- Salt and pepper to taste
- Options: chopped cilantro for garnish; rice to serve the curry on.
Add the curry powder and sauté for about a minute.
Add the lentils, the vegetable broth and the canned tomatoes with their juice. Bring to a boil, add the sweet potato and reduce the heat to a simmer. Cook for about 20 minutes until the lentils and the sweet potato are tender. Add the coconut milk and simmer for another 10 minutes or so. Add the salt, pepper, and lime juice. Stir to combine. Remove from heat and let sit for at least five minutes before serving.
Garnish with cilantro, if you like. The curry is great alone, or very nice served on top of rice.
