Ingredients
- 1/2 yellow onion, diced
- 3-4 cloves garlic, minced
- 1 cup green lentils, rinsed and drained
- 1 cup red lentils, rinsed and drained
- 2 cups cauliflower, chopped
- 2 cups sweet potato, peeled and chopped
- 3 tbsp curry powder
- 2 cups water
- 1 tsp salt
- 14oz can full fat coconut milk
- 4 cups spinach
Instructions
- Instant Pot Directions - Set your instant pot to the sauté function and either add a little water or coconut oil into the pan. Add your garlic and onions and sauté about 5 minutes or until lightly browned.
- Turn off the Instant Pot and add in your lentils, water, cauliflower, sweet potato, spices, salt and coconut milk and stir.
- Put the lid back on and set to 15 minutes manual, sealed. Let naturally release and add in your spinach while its hot so it can wilt.
- Serve over rice or with steamed veggies.
- Stovetop Directions - In a large saucepan over medium heat add a little water or coconut oil into the pan. Add your garlic and onions and sauté about 5 minutes or until lightly browned.
- Next add in your lentils, water, cauliflower, sweet potato, spices, salt and coconut milk and stir.
- Put the lid back on bring to a boil, reduce heat to a simmer, cover and cook for 30 minutes.
- At the very end add in your spinach for just a few minutes so it can wilt.
- Serve over rice or with steamed veggies.
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories Per Serving | 399 calories |
| Protein | 17.0 g (17.0%) |
| Carbs | 59.5 g (59.7%) |
| Fat | 12.2 g (27.6%) |
|
Protein (17.0%)
Carbs (59.7%)
Fat (27.6%)
|
|
Recommended Products
Hannah High Carb Hannah
More Free Recipes
Free Weight Loss Cheat Sheet
Ebooks
