Description
Learn how to make a delicious Creamy Lentil and Spinach Coconut Curry at home with this easy recipe. Perfect for a flavorful vegetarian meal!
Ingredients
- – 2 Tbsp olive oil (30 ml)
- – 2 cloves garlic
- – 1 tsp (5 ml) grated fresh ginger
- – 1 small yellow onion
- – 1 Tbsp (15 ml) curry powder*
- – 1 cup brown lentils (dry) (200 g)
- – 2 cups vegetable broth** (480 ml)
- – 113 oz. can coconut milk (320 ml)
- – 3 cups fresh baby spinach (90 g)
- – 4 cups cooked rice (750 g)
- – 1/4 cup chopped fresh cilantro (15 g)
Instructions
- Crush the garlic, shred the ginger, and chop the onion into small pieces. Heat the olive oil in a deep pan or pot and add the garlic and ginger. Cook them over medium warmth for a minute, just until the garlic becomes soft and releases its aroma.
- Introduce the chopped onion into the pan and continue to cook over medium heat until the onion turns soft and clear. Sprinkle in the curry powder and cook for another minute to enhance the flavor of the spices.
- Pour the uncooked lentils and vegetable broth into the pan. Stir to loosen any bits stuck to the bottom. Cover with a lid, increase the heat to medium-high, and let the mixture reach a boil. Once boiling, lower the heat and simmer gently for 20 minutes, stirring every so often.
- After 20 minutes, the lentils should be soft and most of the liquid absorbed. Add the coconut milk and stir well. Increase the heat to medium, allowing the mixture to simmer once more. Let it bubble gently without a lid for 10 more minutes, stirring frequently, to thicken.
- Once the mixture has thickened, switch off the heat. Add the fresh spinach and mix carefully until it wilts. Taste and adjust the seasoning, adding more salt or curry powder as needed.
- Serve the curry over a serving of rice, garnished with chopped cilantro if you wish.
Notes
- For a more indulgent taste, opt for full-fat coconut milk over the light version.
- Enhance the dish’s texture by including diced carrots or bell peppers with the onion.
- For a spicier kick, sprinkle in a pinch of cayenne pepper or red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Calories: 400
- Fat: 10g
- Protein: 15g
Keywords: coconut curry, lentil stew, spinach coconut, curry lentils, vegan curry