Description
A hearty and comforting dish featuring creamy coconut curry lentils and vibrant spinach, perfect for nourishing weeknight meals.
Ingredients
Scale
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 small yellow onion, diced
- 1 Tbsp curry powder
- 1 cup brown lentils, dry
- 2 cups vegetable broth
- 1 13oz. can coconut milk
- 3 cups fresh baby spinach
- 4 cups cooked rice (optional)
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Mince the garlic, grate the ginger, and dice the onion.
- Add the olive oil, garlic, and ginger to a deep skillet, Dutch oven, or soup pot.
- Sauté over medium heat for 1 minute until fragrant.
- Add the diced onion and sauté until soft and translucent, about 4–5 minutes.
- Stir in the curry powder and toast for one minute.
- Add the dry lentils and vegetable broth, stirring gently.
- Bring to a boil, then reduce to a simmer for 20 minutes.
- Add the coconut milk and let it simmer uncovered for 10 minutes to thicken.
- Turn off heat and stir in fresh spinach until wilted.
- Adjust seasoning as necessary and serve over rice topped with cilantro if desired.
Notes
For added texture, try using red lentils, and feel free to experiment with other vegetables or spices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 13g
- Protein: 15g
- Cholesterol: 0mg