1 jalapeno (finely chopped with half of the ribs and seeds)
2 1/2 Cups water
2 1/2 Cups red lentils
1 can light coconut milk
1 eggplant (chopped)
1 head of cauliflower (cut into florets)
1/2 cup baby spinach
chopped cilantro for garnish
This spicy and delicious vegetarian curry can be eaten on its own, or served with rice or naan. Top with some toasted flaked coconut for an extra coconut flavour bomb!
Preheat a large pot or dutch oven or medium heat and add canola oil. Saute onion until tender, about 5-6 minutes.
Add garlic and ginger and continue to cook for one more minute. Add spices and jalapeno and cook another minute. Add water, lentils, and coconut milk and bring to a simmer. Cover and cook for 5 minutes, stirring occasionally.
Add cauliflower and eggplant and cook, covered, for another 20 minutes, stirring occasionally.
Remove lid and add spinach and cook another 3-5 minutes, until spinach wilts. Serve topped with cilantro, if desired.