Fresh Food Box Recipe: Lentil and Potato Curry

Prep time: 25 minutes

Cook time: 45 minutes

Servings: 4

Ingredients:

• 1 large onion, finely chopped

• 2 tablespoons/ 30ml olive oil

• 3 cloves garlic, finely chopped

• 1 tablespoon curry powder

• 4 cups water or vegetable broth

• 4-8 medium potatoes, diced

• 1 cups lentils, rinsed

• 1 can coconut milk

• 2 large carrots

• 1 bunch of spinach (optional)

• 2 cups rice

• Salt & pepper to taste

Instructions:

1. Cook rice in a medium sized pot by bringing 1 cup of rice and 2 cups of water or 2 cups of rice and 4 cups of water to a boil. Reduce heat once boiling and let rice sit for 20-25 minutes.

2. In a large saucepan, brown the onion in the oil on medium to high heat. Season with salt and pepper to taste.

3. Add garlic and curry powder and cook for 1 minute.

4. Add the remaining ingredients and bring to a boil (high heat).

5. Gently simmer the curry, uncovered, for about 35 minutes or until the lentils are tender.

6. Add spinach when you are 5 minutes away from serving. Let spinach sit for 5 minutes.

7. Serve curry over rice.

Photo by Cats Coming on Pexels.com

Storage:

Store left over curry in food safe container in the fridge for up to 5 days or in a freezer safe container in the freezer.