Lentil stew with spinach and persimmon

Ingredients for 4 servings:

• 1 onion(s), diced
• Coconut oil
• 2 tsp, streaky curry paste, red
• 200g tofu
• 2 tsp, heaped curry powder
• 400 g leaf spinach, frozen
• 400 ml coconut milk
• 1 liter vegetable broth
• 400 g lentils, red
• e.g. ginger
• 3 persimmons
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Food for the soul on cold days

Sauté the diced onion in coconut oil with curry paste over medium heat until translucent. Meanwhile, dice the tofu, dust with a little curry powder, and add to the onion. Then fry everything briefly. Add the thawed spinach leaves and fry briefly (you can also add them to the pan without thawing, but it will take a little longer). Add the coconut milk and vegetable stock, then stir in the red lentils and bring to a boil. Season with the remaining curry powder, salt, and ginger. Simmer over low heat until the lentils are tender (about 15 minutes). Check that there is still enough liquid. Add more water and granulated stock if necessary. Meanwhile, peel and dice the persimmons. When the lentils are tender, add the persimmon cubes and let them warm through, but do not cook them. Otherwise, they will become mushy and lose too much of their flavor; you don’t want the mixture to become a homogenous dish. Finally, season to taste with pepper. Tip: Alternatively, add turmeric, garlic, and/or soy sauce. We eat it on its own or sometimes with savory puff pastry, flatbread, or rice.