Garlic Extra Virgin Olive Oil
2 shallots, finely chopped
1-inch fresh ginger, grated
2 garlic cloves, grated
2 sweet potatoes, peeled and cubed
1 Tbl Garlic Curry Powder
3 curry paste, adding more or less to taste
3-4 cups low-sodium vegetable broth or water
3/4 cup French Green Lentils
1 Tbl miso
1 Tbl low sodium soy sauce
1 Tbl creamy peanut butter
1-14 ounce can full fat coconut milk
2 cups baby spinach
juice from 1 lime
1/3 cup fresh cilantro, chopped plus more for serving cooked basmati rice for serving
Crispy Chickpeas for serving

This protein-packed vegan meal is big on nutrition and flavor. Lentils, chickpeas, spinach and nut butter – they all make an appearance here and add to the layers of flavor, texture and goodness. We deliver big curry boosts with Garlic Curry Powder and Curry Paste. Serve up a big, warm bowl of comfort.


1.Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the shallots and cook 3 minutes until soft.
2.Add the ginger, garlic, Curry Powder and sweet potatoes. Cook until fragrant, about 2 minutes. Stir in the curry paste. Cook another minute.
3.Add the 3 cups broth, lentils, miso, soy sauce and peanut butter. Bring to a boil. Reduce to a simmer. Cover and simmer 15-20 minutes until the lentils are soft and the sweet potatoes are tender.
4.When the lentils are cooked, stir in the coconut milk, spinach and lime juice. Cook 5 minutes. Adjust the consistency with broth. Remove from the heat and add the cilantro.
5.To serve, divide the rice among bowls and ladle the curry over top. Top with Crispy Chickpeas and cilantro.

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