Description
A hearty, flavorful, and healthy curry made with lentils, spinach, and coconut milk. Perfect for a comforting vegan meal.
Ingredients
Units
Scale
- 1 cup dried lentils (red or green)
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili flakes (optional)
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth or water
- 4 cups fresh spinach
- Salt and pepper to taste
- Juice of 1/2 lemon
Instructions
- Rinse lentils thoroughly under cold water and set aside.
- In a large pot, heat coconut oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add garlic and ginger, cook for 1-2 minutes until fragrant.
- Stir in curry powder, turmeric, cumin, and chili flakes. Cook for another minute to toast the spices.
- Add lentils, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes, or until lentils are tender.
- Stir in fresh spinach and cook for 2-3 minutes until wilted.
- Season with salt, pepper, and lemon juice to taste.
- Serve hot with rice or naan if desired.
Notes
- You can use canned lentils to save time; reduce the simmering time accordingly.
- Add more broth or water if the curry becomes too thick.
- This dish stores well and tastes even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
