I was looking through my pantry the other night, trying to spark some creative inspiration for dinner. As much as I would like to say that I pre-plan my meals for the week, mostly I don't. Part of this is the luxury of being at home and having some extra time to play around with food... part of it is laziness. Sometimes I like to make food on a whim out of inspiration, sometimes I'm seriously stuck and will serve everyone a muffin tin meal and other times I turn to my go-tos.
What I find so fascinating about this health journey I've been on for many years, is how much I've learnt and grown. Seriously, this is not a joke. I am amazed that I can just create delicious food, when this was not the case for most my life. Because of my determination, focus AND practice, I now know how to cook... and cook well! Not fancy gourmet dishes, but food that is both nourishing and delicious.
What's more, is that because of my sheer will to make life simple and uncomplicated, my cooking is the same.
What's I'm trying to say is, I'm proud of myself. I'm proud of my courage, to not stick with what I knew, which was living an alternatively processed life, but to really live well. To really strive to be healthy. To not allow myself to be defined by my old unhealthy habits, but to step right out of my comfort zone and rise above.
I would like to thank you, for being a reader, for making my simple recipes and rising above as well. You are courageous too.
Back to this recipe.
This recipe is perfect for cool fall and winter days, which will soon be upon us. My husband and I just ate this stew on top of some greens and for my kids, I put it on top of gluten free pasta. This stew would allow go great on top of quinoa or brown rice or even roasted veggies. This meal freezes beautifully.
- 2 tbsp coconut oil
- 1 medium onion, diced
- 3 tbsp red curry paste
- 1 15 oz can stewed or diced tomatoes OR homemade canned tomatoes (which is what I used.)
- 4 cups potatoes, skin on and cubed
- 1.5 cups red lentils
- 4 cups broth, vegetable or bone broth work great
- 4 garlic cloves, pressed
- 1 can full fat coconut milk
- 1 tbsp fresh ginger, grated
- 3 handfuls of spinach leaves, ripped up (can also use frozen spinach or baby spinach)
- 2 tsp sea salt
- Heat a large pot over medium heat. Add coconut oil and melt. Add onions, stir and cook until translucent.
- Add curry paste and give a quick stir. Add tomatoes, potatoes and lentils and stir again.
- Add broth, garlic, coconut milk and ginger and stir until everything is mixed together well. Cover and simmer on a medium low heat for 15 minutes or until lentils have soaked up most of the liquid and a stew like consistency occurs. Stir occasionally.
- Add spinach and sea salt. Stir together and let cook for another 10 minutes or so.
- Serve and enjoy.