Red Lentil, Spinach & Baobab Curry
Although we mostly use baobab in smoothies, breakfasts and sweet treats, it works wonderfully in savoury dishes as well. Aduna Feel Good Triber Emma of Coconut and Berries uses it in this warming red lentil, spinach & potato curry to add a delicious zingy flavour – and loads of health benefits too!
2 tbsp Aduna Baobab Powder
1 tbsp coconut oil
1 small onion, diced
3 cloves of garlic, minced
2" ginger, peeled & minced
1 red chilli, deseeded & minced
1 tbsp curry powder (use your favourite blend)
1 tsp salt
1 cup red lentils, rinsed well
1 can (400g) chopped tomatoes
3 cups water
250g/8oz new potatoes, halved OR quartered if large
Couple of large handfuls of spinach
To serve (optional):
yoghurt (non-dairy if desired)
fresh coriander, chopped
Heat the oil in a large pan over medium heat. Add the onion and cook for 6-8 minutes, stirring occasionally.
Add the garlic, ginger and chilli and cook for a further couple of minutes. Add the curry powder, salt and red lentils and stir to coat well.
Add the tomatoes, water and new potatoes and bring to a boil. Reduce heat, cover the pan and simmer for approx. 30 minutes, stirring occasionally to prevent sticking. When cooked, the potatoes should be fork tender.
Remove from the heat and stir in the baobab powder and the spinach. The residual heat will wilt the leaves.
Serve with a sprinkle of fresh coriander, a dollop of yoghurt & flatbread on the side.
Recipe by Coconut and Berries