Description
When you think you have no ingredients to make a meal look a little further to the leftovers and pantry staples and see what you can come up with. This recipe is basically made from pantry staples and a few vegetables.
Ingredients
1 tbsp of coconut oil
1 onion chopped
3 cloves of garlic
1 tbsp of fresh ginger
1tbsp tomato puree
1–2 tsp of mild curry-add chili powder for extra spice. I also really like the Butter Chicken spice mix from Woolworths.
1 tin lentils
4 cups of chopped butternut
250ml water or stock
250ml coconut milk
Pinch of salt
Few handfuls of fresh spinach
Squeeze lemon juice
Serve with fresh coriander and toasted coconut flakes on baked polenta
Instructions
Heat frying pan and add 1 tbsp of oil.
Add garlic and saute until soft. Also, add grated ginger and 1 heaped teaspoon of curry.
Now stir in chopped butternut, 1 tbs of tomato puree and coconut milk. You could also add some full cream plain yogurt at the end if you don’t have coconut milk.
Simmer gently for about 20 minutes until the butternut is soft. Add the tin of lentils.
Stir and add baby spinach, until wilted.
Adjust seasoning and serve with baked polenta.
Notes
This recipe could also be made in the Instant Pot.
But add the lentils and coconut milk after the butternut is cooked.
Cook on high pressure for 10 minutes. Slow release and add lentils and coconut milk. Lastly, add the spinach and lemon juice.