Coconut Lentil Curry with Spinach
Coconut Lentil Curry with Spinach is a quick and nourishing dish packed with flavor. Perfect for a cozy dinner or meal prep!
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 1 tablespoon coconut oil - for cooking
- 1 onion - chopped (medium-sized onion that adds sweetness)
- 3 cloves garlic - minced (fresh garlic gives a great flavor)
- 1- inch piece ginger - grated (adds warmth and depth)
- 1 tablespoon curry powder - your choice of mild or spicy
- 1 can 14 oz coconut milk - creamy texture for the curry
- 1 cup red lentils - lentils cook quickly and are full of protein
- 4 cups vegetable broth - adds richness to the dish
- 4 cups fresh spinach - packed with nutrients and color
- Salt to taste - adjust according to your preference
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and grated ginger; cook for an additional minute until fragrant.
- Add curry powder, stirring to combine, and let it bloom for 30 seconds.
- Pour in the coconut milk and vegetable broth, then add the red lentils.
- Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until lentils are tender.
- Stir in the fresh spinach and cook for an additional 5 minutes until wilted.
- Season with salt to taste, then serve hot.
Notes
For a spicier kick, add chopped green chilies to the curry.
Serve with steamed rice or naan for a complete meal.
Store leftovers in an airtight container in the fridge for up to 3 days.