Creamy Coconut Curry Lentils with Spinach

Introduction

Warm up with a bowl of Creamy Coconut Curry Lentils with Spinach, a delightful vegan dish that combines the earthiness of lentils with aromatic spices and creamy coconut milk. This recipe is not only comforting but also packed with nutrients, making it perfect for a cozy weeknight dinner.

Ingredients

1 cup dried lentils (green or brown)
1 tablespoon olive oil or coconut oil
1 onion (finely chopped)
3 garlic cloves (minced)
1 tablespoon fresh ginger (minced)
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon chili flakes (optional, for heat)
1 can (14 oz) coconut milk (full-fat for extra creaminess)
1 can (14 oz) diced tomatoes (with juice)
3 cups fresh spinach (roughly chopped)
1 1/2 cups vegetable broth or water
Salt and pepper (to taste)
Fresh cilantro (for garnish, optional)
Lemon or lime wedges (for serving)

Directions

1. Cook the Lentils: Rinse the lentils thoroughly under cold water. In a medium pot, combine the lentils with 3 cups of water or vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until tender but not mushy. Drain any excess water and set aside.
2. Sauté the Aromatics: In a large skillet or pot, heat the olive oil or coconut oil over medium heat. Add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and ginger, cooking for another minute until fragrant.
3. Add Spices: Stir in the curry powder, cumin, turmeric, and chili flakes (if using). Toast the spices for 1-2 minutes to release their flavors.
4. Add Liquids: Pour in the coconut milk and diced tomatoes (with their juice). Stir well to combine, scraping up any bits from the bottom of the pan.
5. Simmer: Add the cooked lentils and vegetable broth. Stir everything together and bring the mixture to a gentle simmer. Let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. Add Spinach: Stir in the chopped spinach and cook for 2-3 minutes until wilted.
7. Season: Taste the curry and season with salt and pepper as needed. If the curry is too thick, add more broth or water to reach your desired consistency.
8. Serve: Spoon the creamy coconut curry lentils into bowls and garnish with fresh cilantro and a squeeze of lemon or lime for brightness.

Servings and Timing

This recipe serves about 4 and takes approximately 45 minutes to prepare and cook.

Variations

• Protein Boost: Add chickpeas or tofu for extra protein.
• Vegetable Add-ins: Include other vegetables like bell peppers, carrots, or sweet potatoes for added nutrition and flavor.
• Spice Level: Adjust the amount of chili flakes to your preferred heat level or add fresh chilies for a spicier kick.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat or in the microwave, adding a splash of broth or water to maintain creaminess.

10 FAQs

1. Can I use canned lentils instead of dried?
   Yes, you can use canned lentils; just rinse and add them during the liquid stage.
2. Is this recipe gluten-free?
   Yes, all ingredients are gluten-free.
3. What can I serve with this dish?
   It pairs well with rice, quinoa, or naan bread.
4. Can I freeze this curry?
   Yes, it freezes well for up to 3 months. Thaw and reheat on the stovetop.
5. What type of lentils work best?
   Green or brown lentils work best for this recipe due to their texture.
6. Can I use light coconut milk?
   Yes, but the dish will be less creamy. Full-fat coconut milk is recommended for richness.
7. What if I don’t have fresh ginger?
   You can substitute with ground ginger, using about 1 teaspoon.
8. How can I make this curry richer?
   Add more coconut milk or a splash of vegetable cream.
9. Can I omit the spinach?
   Yes, you can leave it out or substitute with other leafy greens like kale.
10. How do I adjust the spice level?
    Reduce or increase the chili flakes and taste as you go to find your desired spice level.

Conclusion

Creamy Coconut Curry Lentils with Spinach is a hearty and flavorful dish that’s not only easy to make but also incredibly satisfying. With its rich coconut base and aromatic spices, it’s a wonderful meal that can be enjoyed on its own or paired with your favorite sides. Perfect for vegans and anyone looking to add more plant-based meals to their diet, this recipe is sure to become a staple in your kitchen!

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