Description
A flavorful and comforting vegan dish featuring tender lentils cooked in a rich coconut milk curry with fresh spinach. This hearty meal is perfect for a nourishing dinner and is easy to make.
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)
Instructions
- 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.
- 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.
- Stir in the curry powder, cumin, turmeric, and chili flakes (if using). Toast the spices for 1-2 minutes to release their flavors.
- 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.
- Add the cooked lentils and vegetable broth. Stir everything together and bring to a gentle simmer. Let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Stir in the chopped spinach and cook for 2-3 minutes until wilted.
- 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.
- Spoon the creamy coconut curry lentils into bowls and garnish with fresh cilantro and a squeeze of lemon or lime for brightness.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This dish can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 400mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 14 g
- Protein: 12 g
- Cholesterol: 0 g