Vegan Coconut Chipotle Curry

By gnikylime

Ingredients

• 1 13.5 fl. oz [400 mL] can reduced fat coconut milk (not with added sugar)
• 13.5 fl. oz [400 mL] vegetable broth
• 2 T. [2 Esslöffel] shredded coconut
• 4 chipotle peppers in adobo
• 2 t. [2 Teelöffel] cumin
• 1.5 t. [1.5 Teelöffel] coriander
• 1 T. [1 Esslöffel] curry
• 1.5 c. [300 g.] lentils
• 250 g. frozen spinach

Preparation

Step 1

1. Finely slice the chipotle peppers.
2. Add all ingredients to a pot and bring to a boil. Once boiling, stir, lower heat, cover, and simmer.
3. After 45 minutes, check to see if the lentils have absorbed the liquid.
4. Serve with bulghur.