Lentil and Vegetable Curry

Ingredients

• 1 cup dried lentils, rinsed
• 2 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 carrots, diced
• 1 cup cauliflower florets
• 1 cup spinach leaves
• 2 tablespoons curry powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Nutritional Information (per serving)

• Calories: 380
• Protein: 18g
• Fat: 20g
• Carbohydrates: 40g
• Fiber: 12g
• Micronutrients: Abundant in Vitamin A, Vitamin C, Vitamin K, Folate, Iron, and Potassium

Preparation

1. In a large pot, sauté onions, garlic, and ginger until fragrant.
2. Add lentils, vegetable broth, coconut milk, carrots, cauliflower, and curry powder.
3. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
4. Stir in spinach and cook until wilted.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro before serving.