When transitioning to a plant-based diet, the key is to find recipes that are easy to make but so nourishing.
I like to cook dishes that include plenty of fresh veggies, herbs, spices that are anti-inflammatory, boost the immune system, and supports digestion. The coconut cream in this dish adds healthy fats and makes it a very satisfying dish. I personally don’t like to add powders stock, I prefer to add fresh herbs from my garden, they add so much flavor & nutrition (Parsley, Fennel, Chives, Rosemary, Coriander etc.). If you don’t have fresh herbs a good stock option is the organic swiss vegetable bouillon power). If the lentils are soaked overnight it makes them much easier to digest.
Ingredients
- 1 tablespoon coconut oil
- 1 small red onion, finely diced
- 2 garlic cloves, crushed
- 1-inch piece of ginger, peeled and finely chopped
- ½ long red chili finely chopped, or ½ tsp of chile pepper
- 1 medium turmeric root finely grated or 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garam marsala
- Fresh herbs or 1 tbsp of stock powder
- 1 (400g) can diced tomatoes
- 2 medium sweet potato, cut into small even chunks
- 200g of red split lentils
- Juice of half a lime
- 1 x (400mL) can coconut cream
- 1 bunch(bag) baby spinach leaves
Serve with rice:
Method
- Heat the coconut oil in a large pan over medium-high heat. Add the onion and sauté until it begins to soften.
- Add the garlic, ginger, and chili, continuing to sauté for another minute.
- Then add turmeric, cumin, and garam marsala & herbs. Lightly sauté for 2 – 3 minutes or until fragrant.
- Add the diced tomatoes, sweet potato, lentils, lime, and coconut cream. Stir well and bring to a boil. Reduce heat to low and simmer for 20 – 25 minutes or until the sweet potato is cooked. Stir through baby spinach leaves right at the end.
- Serve with a dollop of coconut yogurt & brown rice.
This serves 4-6 people and keeps well in a fridge in an airtight container for a few days
Enjoy
