Jasmine rice for serving or Brown Basmati RiceYou could also use cauliflower rice for a grain free option
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Instructions
Place the chopped onion and the olive oil in a large pot and cook over medium heat.
While the onion softens, peel and chop the potatoes, then add to the pot.
Pick over and rinse the lentils, then add to the pot. Add 4 cups of water and raise the heat to high.
Once it starts to boil, reduce the heat to a simmer. Simmer for about 20 minutes, or until potatoes are tender.
Add the tomato sauce, coconut cream, sugar, frozen spinach, and spices. Raise the heat to high and bring to a boil, then reduce to a simmer again.
Simmer for about 15 minutes.
Add more salt if desired.
Serve over your choice of rice - Basmati, brown, cauliflower rice, or even quinoa.
Notes
Nutrition facts do not include rice - they are for curry only.Serving size is about ¾ cup or so.Leftovers can be stored in the refrigerator for 3-4 days.