The Daily Dose of Vegan

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon red curry paste
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 ounces/400 ml) coconut milk
• 4 cups baby spinach
• 1/2 cup chopped cilantro
• Salt and pepper to taste
• Cooked rice or naan, for serving

Instructions

1. Heat coconut oil in a large pot over medium heat. Add onion and cook until softened.
2. Add garlic, red curry paste, turmeric, cumin, and cayenne pepper (if using). Cook for 1 minute.
3. Stir in lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until lentils are tender.
4. Stir in coconut milk and spinach. Cook until spinach is wilted.
5. Season with salt and pepper to taste. Garnish with cilantro and serve over rice or with naan.

Suggested Drinks

Gewürztraminer: The aromatic, lychee-like sweetness of Gewürztraminer complements the coconut milk and spices in the curry beautifully.

Non-Alcoholic Options

Sparkling Mango Lemonade: The tangy and sweet lemonade with a hint of mango provides a refreshing and bubbly counterpoint to the rich curry.

Mango Lassi: This Indian yogurt drink, blended with mango and spices, offers a cooling and refreshing contrast to the warmth of the curry.