Tasty Veggie Slow-Cooked Dish (Print Version)

# Ingredients:

→ Key Ingredients

01 - Fresh spinach - 2 to 3 big handfuls
02 - Coconut milk - 25 cl
03 - Vegetable broth - 75 cl
04 - Tomato pulp - 400 g
05 - Carrots - 4 large ones
06 - Chopped garlic - 2 cloves
07 - Minced ginger - 1 teaspoon
08 - Onion - 1 piece
09 - Green, brown, or red lentils - 120 g

→ Seasonings and Spices

10 - Curry powder - 1 teaspoon
11 - Paprika - 1 teaspoon
12 - Ground turmeric - 1/2 teaspoon
13 - Chili powder - 1/2 teaspoon
14 - Salt - as needed
15 - Ground black pepper - as needed
16 - Cooking oil - as required
17 - Peanut butter (optional) - 1/2 to 1 tablespoon

# Instructions:

01 - Peel the carrots and chop them into big chunks.
02 - In a large pot, cook the diced onion, garlic, and ginger over medium heat using a bit of oil. Toss in the spices and mix well to coat everything.
03 - Add the lentils and carrots into the pot. Stir them together, then pour in the broth, tomato pulp, and coconut milk.
04 - Cover the pot and simmer over medium heat for about 40 minutes.
05 - When everything's cooked through, mix in the peanut butter if you'd like. Adjust the texture by adding a splash of water, then season with salt and pepper.
06 - Stir in the spinach and let it cook for around 5 more minutes.
07 - Serve it warm, either on its own or with rice, couscous, or bulgur wheat.

# Notes:

01 - A completely vegetarian dish
02 - Full of plant-based protein
03 - Keeps well in the fridge for a few days
04 - Works great as a balanced meal

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