1/4 tsp each sea salt + black pepper (plus more to taste)
1 ½ T curry powder (recipe to follow)
2 cups diced potatoes, cut into 3/4-inch pieces
1 cup uncooked green or brown lentils
4 cups vegetable broth
2-3 cups chopped kale or baby spinach
1/2 cup canned light coconut milk
homeade curry powder:
2 Tbsp ground coriander
2 Tbsp ground cumin
1 1/2 Tbsp ground turmeric
2 tsp ground ginger
1 tsp dry mustard
1/2 tsp ground black pepper
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp cayenne pepper or ground chilies
Heat a large pot over medium heat. Once hot, add coconut oil, onion, carrots, garlic, ginger, salt, and pepper and sauté for 4-5 minutes, until softened.
Add the curry powder, potatoes, lentils, and vegetable broth, and stir to combine. Bring to a rolling simmer, then reduce heat to low and simmer covered for 20-25 minutes, stirring occasionally, or until lentils and potatoes are tender.
Add kale or spinach and coconut milk and cook for 2-3 minutes to wilt. Taste and adjust as needed, adding coconut sugar or more coconut milk to balance the heat, curry powder for intense curry flavor, or more salt to taste.
Serve as is, or garnish with fresh cilantro and lemon juice (optional).
make great 