Description
Indulge in the rich flavors of this Creamy Coconut Curry Lentils with Spinach. A vegan dish packed with aromatic spices and coconut milk, perfect for a satisfying meal.
Ingredients
Scale
For the Curry:
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 cup dried red lentils, rinsed
- 1 can (14 ounces) coconut milk
- 2 cups vegetable broth
Additional Ingredients:
- 2 cups fresh spinach, roughly chopped
- 1 tablespoon lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh cilantro for garnish
Instructions
- Prepare the Curry: Heat coconut oil in a large pot over medium heat. Sauté onions until softened. Add garlic, ginger, red curry paste, turmeric, and cumin. Coat onions in spices.
- Cook the Lentils: Add lentils, coconut milk, and vegetable broth. Boil gently, then simmer for 20-25 minutes until lentils are creamy. Stir occasionally.
- Add Spinach: Mix in spinach, cook for 2-3 minutes until wilted. Season with lime juice, salt, and pepper.
- Serve: Garnish with fresh cilantro. Enjoy warm.
Notes
- For extra richness, consider stirring in a spoonful of peanut or almond butter.
- This curry pairs well with basmati rice or warm naan bread.
- Leftovers taste even better the next day as flavors deepen.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 340
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 17 g
- Saturated Fat: 12 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 13 g
- Cholesterol: 0 mg
