This red lentil curry is one of my favorite curry recipes for so many reasons. First and foremost, it allows us to really give a shout-out to the delightful GARAM MASALA. If you've never bought Garam Masala before, you are in for a treat. This delectable spice combo includes cloves, cinnamon, cardamom, cumin, coriander, and some other spices in varying combinations and amounts, depending on the brand that you buy. The aroma is simply divine. Feel free to always add in more than the amount the recipe calls for :)

This recipe is inspired by one of my favorite people I met while I was living in Portland, Oregon. I was there in Portland for about 6 months on a volunteer mission for my church, which was both challenging and rewarding. I would come home exhausted pretty much every day, and my friend I was living with would often make this meal for me at the end of the day. It was food for both our bellies and our souls. My friend would always make it vegan (which was delicious), but when I make it for Wade he prefers adding in some chicken :)

To start, you'll want to prep your chicken and your onions. All the onions need is to be diced. With the chicken, you'll want to cut it into small strips (size based on your preference) and season it with salt, ginger, and a touch of garam masala.

Meanwhile, you'll want to start heating two pans with olive oil - one to sauté the onions and make the curry base, and the other pan to cook the chicken in. You could also do this all in one pan... cook the chicken first and remove it when it's done cooking. You can then begin sauteing the onions and making the curry in that same pan. When you've got the oil hot, add the onions and spices (garam masala, garlic, ginger, turmeric, red pepper flakes, and salt) to one of the pans. Begin sautéing; stir frequently.

In the other pan, add the chicken and cook on medium heat until the chicken reaches an internal temperature of 165 degrees F.

Once the chicken is cooked, remove the pan from the heat and let it rest.

Once your onions and spices have sauteed for 2-3 minutes, you can add the can of diced tomatoes and the lentils. Mix well.

At this point, you can add in the water and chicken bullion (or chicken broth). Put a lid on the pan and reduce heat so the curry is at a simmer. Let cook for 15-20 minutes, or until the lentils have reached your desired softness.

Once the lentils are soft, add in the coconut milk. If the curry is too runny for your liking, you can let it cook uncovered for a few more minutes. Add in the spinach and allow the spinach to cook down for 2-3 minutes.

Lastly, add the chicken and then remove the pan from the heat. Taste the curry; it may need more garam masala, ginger, salt, or red pepper flakes, depending on how spicy and flavorful you want the curry to be.

Your curry is now ready to serve! It's delicious paired with either quinoa or brown rice. Enjoy!

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Directions: