Lentil Curry: The Golden Bowl

Ingredients:

• 1 tbsp olive oil

• 1 onion, finely chopped

• 3 garlic cloves, minced

• 1 tbsp fresh ginger, grated

• 2 tsp curry powder

• 1 tsp ground cumin

• 1/2 tsp turmeric

• 1/4 tsp chilli flakes (optional for heat)

• 1 1/2 cups dried brown lentils

• 1 can coconut milk

• 1 can diced tomatoes

• 3 cups vegetable broth

• Salt and pepper to taste

• Juice of 1/2 lemon or lime

• Fresh cilantro (optional, for garnish)

Instructions:

1. Heat oil in a large pot over medium heat. Add chopped onion and cook until soft (5-7 minutes). Stir in garlic and ginger, cooking for another 1-2 minutes.

2. Add curry powder, cumin, turmeric, and chilli flakers. Stir for 30 seconds until fragrant.

3. Add lentils, coconut milk, diced tomatoes, and broth. Bring to a boil, then reduce to a simmer.

4. Simmer uncovered for 30-35 minutes (brown lentils), stirring occasionally. Add more water if needed to prevent sticking.

5. Stir in lemon or lime juice. Season with salt and pepper. Add spinach or kale if using, and cook for 2-3 more minutes until wilted.