Lentil and coconut curry with spinach

Ingredients for 3 servings:

• 1 onion(s)
• 3 cm ginger
• 2 garlic cloves
• 1 pepper, red, medium hot
• 400 g tomatoes, chopped, from the can
• 100 g lentils, red
• 300 g leaf spinach, frozen
• 1 bunch of parsley
• 1 tbsp tomato paste
• some flour for dusting
• 150 ml vegetable stock
• 200 ml coconut milk
• 1 tbsp lemon juice
• ½ tsp sweet paprika powder
• ½ tsp turmeric
• ½ tsp coriander, dried
• salt and pepper
• 1 tbsp vegetable oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegan

Wash the vegetables, peel if necessary, and chop them. Thaw the spinach. Sauté the onion in oil, then add the ginger, garlic, and chili peppers. Add the spices and tomato paste and fry briefly. Dust the vegetables with a little flour and deglaze with the vegetable stock. Add the tomatoes, lentils, and coconut milk and simmer for about 10 minutes. Add the spinach and simmer until the lentils are tender. Chop the parsley and add it to the curry, seasoning it with salt, pepper, and lemon juice. This dish goes best with brown rice.