Here in Florida the seasons all seem to blur together. The summers become sweltering and the winters do sometimes chill to the bone but all through the year there is a generally mild feel that I truly do appreciate. But over the weekend a little cold front from the North came through and for the first time it truly felt like Autumn vibes had arrived.
Even in Florida where Fall doesn't feel drastically different temperature-wise, there is a definite feeling of energy turning inward, self-reflections and letting go of what no longer serves me. Just as leaves of the trees begin to fall, I have begun to clear out the clutter in my life- both physical and mental.
I was eager to fill my car with belongings to donate- furniture, clothes, cosmetics, dishes and cookware- to ride this energy of happily releasing the physical blocks that lead to mental clutter.
Eating in honor of the seasons helps our internal clock adapt and thrive in the energy of each season even further. Nourishment came in the form of a warming and deeply nourishing red lentil coconut curry. It is so simple to make in a big batch and eat for any meal during the week or to freeze and have on hand when it's time to get cozy.
Red lentils are also perfect for supporting my ovulation phase with plenty of folate, B vitamins and fiber, and coconut milk provides filling and fats and nourishing lauric acid. Plus, it tastes absolutely divine and is even picky-boyfriend approved. It takes about 10 minutes to prep and 30 minutes to cook. Recipe below:
You Will Need
- 1 tbsp coconut oil
- 1 large onion, chopped
- 1.5 tbsp minced garlic (or 2 cloves, minced)
- 1 tbsp fresh ginger, minced
- 2 tbsp tomato paste
- 2 tbsp curry powder
- 4 cups vegetable broth
- 1 BPA-free can (400ml) coconut milk
- 1 can (400g) diced tomatoes
- 1.5 cups red lentil (dry)
- 3 handfuls spinach
- Salt and pepper
- Cilantro to garnish
- Cooked wild rice. brown basmati rice, farro, amaranth or grain/seed of your choice
What to Do
- In a large pot, heat coconut oil over medium heat and add the onion, garlic and ginger and cook until onion is soft (a few minutes)
- Add in tomato paste and curry powder and cook for another minute while stirring
- Add in broth, coconut milks, diced tomatoes and lentil, cover and bring to a boil. Then simmer on low heat until lentils are very soft, 20-30 minutes. Season with salt and pepper to taste.
- Right before serving, add in spinach and stir.
- Serve over rice, farro, amaranth, or quinoa and garnish with fresh cilantro.