1 carrot, sliced into half moons
1 red onion, chopped
4 garlic cloves, minced
1/4 cup green curry paste
1/2 tsp. salt
1 cup lentls
2 cans coconut milk
2 cups salad mac (ditalini) cooked al dente
1 bag baby spinach
1 lime juiced
Sauté carrots, red onion, garlic, curry paste, and salt.
Stir in lentils, 1 can coconut milk, 1 cup water
Bring to a boil, lower heat and simmer 20 mins, stirring occasionally
Stir in pasta, remaining can coconut and bring to a boil
Remove from heat and stir in lime juice and spinach
***
