Quick Red Lentil Curry with Spinach

(Via Naturally Ella)

 INGREDIENTS
  • 1½ cups whole-fat coconut milk
  • 1½ cups water
  • ¼ cup red curry paste*
  • ¾ cup red lentils
  • 2 cups packed baby spinach
  • 4 cups cooked brown rice or quinoa
  • Plain yogurt, garnish
  1. In a skillet with high sides, whisk together coconut milk, water and curry paste. Bring to a boil, reduce to a simmer, and add red lentils. Let simmer for 22 to 25 minutes, just until the red lentils are tender but still hold their shape.
  2. Remove pot from heat and stir in spinach until wilted. Serve curry over cooked grain, with a dollop of yogurt, if desired.
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