Betacarotene-rich Indian Dahl

Nothing warms you up like this recipe with its warm spices and orange hue – full of betacarotene. Betacarotene is the precursor to Vitamin A which is needed for our immune systems to function properly. The sweet potato and carrots are good examples of root vegetables that contain good complex carbohydrates while the red lentils and cashews provide plant-based forms of protein. Finally the coconut sources provides creaminess to this dish with its full saturated fat content. The latter we need in small amounts to let our omega 6 and 3 fatty acids function better. This recipe is easy and quick to make for 2 people on a winters day!

Ingredients:

1 tablespoon of coconut oil
1 onion
1 tablespoon curry spice
grated ginger (size and length of your thumb)
1 teaspoon turmeric
1/8 teaspoon cayenne pepper
1 large sweet potato
4 small carrots
8 tablespoons red lentils (rinsed)
1 small can tomato paste (150 ml)
400 ml canned full fat coconut milk
500 ml homemade stock or use 1 stock cube in water
1 bag of spinach
fresh coriander
handful of roasted and salted cashews

Instructions:

Chop onion and heat oil in a large sauce pan. Add all the spices with the onion and ginger to the pan. Stir fry for 4 min or until onions are translucent. Add tomato paste, coconut milk, stock and stir. Bring to a boil and add sweet potato, carrots and lentils. Turn heat down and let simmer for 20 min. with a lid on top. Lastly add spinach to the pan and stir. Serve with fresh coriander and cashews.