Vegetable Lentil Curry

This recipe is vegan, full of flavor and so delicious!

Vegetable Lentil Curry (from the cookbook "Spilling The Beans" pg. 150)

Olive or coconut oil, for cooking

1 onion, chopped

2 garlic cloves, crushed

1 Tbsp freshly grated or minced ginger

2 tsp curry powder

1 red, orange or yellow bell pepper

2 cups, chopped of your choice of zucchini, green beans, potatoes, cauliflower or eggplant

14 oz can of diced tomatoes or 2 fresh tomatoes chopped

1 cup cooked lentils

14 oz can of coconut milk (I used light)

2 mangos chopped or 1/4 cup mango chutney

1 tart apple, chopped

Salt and pepper to taste

1 cup spinach, chopped

chopped peanuts or cashews to sprinkle on top (optional)

Cook 1 1/2 cups brown or white rice on stove top or rice cooker in 3 cups of water.  Cook 1 cup lentils on stove top or rice cooker with 2 cups water.

In the meantime saute chopped onions in a large dutch oven with oil until soft.  Add garlic, ginger and curry powder.  (If using potatoes and cauliflower add with garlic and ginger as they take a little longer to cook).  Cook for a few more minutes.  Add all other veggies including bell pepper.  Saute for a few more minutes.  Add tomatoes and coconut milk, mangos.  Bring mixture to a simmer  (I actually finished cooking the lentils here in the coconut milk because I used light to help absorb the liquid).  Add the apple and cook for 5 more minutes.  Season with salt and pepper and stir in spinach.  Cook for one more minute until spinach leaves are just wilted.  Serve over rice and sprinkle with nuts.