Ingredients

• 1/2 an onion

• 1/2 tbsp minced garlic 

• 2 tbsp olive oil

• 1 can coconut milk (full fat) 

• 1.5 c water/veggie broth

• 1/2 an eggplant diced

• 2 diced sweet potatoes

• 3/4 c lentils 

• 1 can chickpeas

• 1 can diced tomatoes 

• 2 c spinach 

• 1 lime

• SPICES

• 1.5 tsp red curry powder 

• 1 tsp turmeric

• 1 tsp cayenne 

• 1 tsp cumin

• 1 tsp ground ginger

  RICE

• Rice

• 1 c jasmine rice

• 2 c water

• A sprinkle turmeric

• Sea salt 

Method

In a wok or large pan heat 2 tbsp evoo on medium/high. Once the evoo is hot, add garlic and onions and the spices. Toast up all the flavors for a couple minutes. Once the onions are translucent add in the can of coconut milk and broth—cook for a few more minutes and then add in the eggplant, sweet potatoes, lentils, tomatoes bring to a boil. Once you’ve reached a boil, cover and reduce the heat. Cook for 10 minutes..add in the chickpeas and lime. Cook for about 5 more minutes..lastly fold in the spinach!

This meal turned out so so good. Cilantro would’ve been a great topping but I didn’t have any. I served over turmeric rice..if you would rather something else it would go well with cauliflower rice, quinoa, farro, really anything!

Enjoy!