Eating low-tox doesn’t mean sacrificing flavor. This creamy coconut lentil curry is a one-pot wonder that’s not only simple and budget-friendly but also free from common inflammatory ingredients like dairy and artificial additives. Packed with fiber, plant-based protein, and anti-inflammatory spices, this meal checks all the boxes for a low-toxic lifestyle.
Ingredients:
- 1 tbsp cold-pressed avocado oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh grated ginger
- 1 cup red lentils, rinsed
- 1 can (13.5 oz) full-fat organic coconut milk (BPA-free can)
- 2 cups filtered water or homemade vegetable broth
- 1 tsp turmeric
- 1 tsp cumin
- ½ tsp cinnamon
- ½ tsp sea salt
- 2 cups chopped organic spinach or kale
- Juice of ½ a lemon
Instructions:
- Heat avocado oil in a medium pot. Sauté onion until soft. Add garlic and ginger and cook for 1 minute.
- Add spices and stir until fragrant.
- Stir in lentils, coconut milk, and water. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add greens and cook 5 more minutes.
- Finish with lemon juice and serve over rice or quinoa.
Low-Tox Tip:
Always choose BPA-free canned coconut milk and organic lentils to reduce pesticide and packaging-related toxins.