Although we mostly use baobab powder in smoothies, breakfasts and sweet treats, it works wonderfully in savoury dishes as well. In this warming red lentil, spinach & potato curry, the baobab adds a subtle zingy flavour – and loads of health benefits too! Delicious, healthy comfort food at its best.
Ingredients
- 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
- Wholegrain flatbread
Method
- 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 approximately 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 and flatbread on the side.
Enjoy!
Recipe by Coconut and Berries
