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- 1 cup red lentils, rinsed - 1 can (14 oz) coconut milk - 2 cups vegetable broth or water - 2 cups fresh spinach, chopped - 1 onion, finely chopped - 2 cloves garlic, minced - 1 inch piece of ginger, grated - 1 tablespoon curry powder - 1 teaspoon turmeric - 1 teaspoon cumin - 1 teaspoon coriander - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro for garnish (optional)

Creamy Coconut Lentil Curry with Spinach

Discover the ultimate comfort food with this Creamy Coconut Lentil Curry with Spinach! This wholesome meal combines the earthy goodness of red lentils, rich coconut milk, and vibrant spinach for a nourishing dish packed with protein and essential nutrients. Perfect for vegan and vegetarian diets, it's flavored with aromatic spices that elevate every bite. Easy to make and incredibly satisfying, this curry is perfect for any occasion. Enjoy it with basmati rice or warm naan for a delightful experience!
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Ingredients
  

1 cup red lentils, rinsed and drained

1 can (14 oz) coconut milk

1 tablespoon olive oil or coconut oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

½ teaspoon chili powder (adjust to taste)

3 cups vegetable broth or water

4 cups fresh spinach, roughly chopped

1 tablespoon soy sauce or tamari

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Instructions
 

Sauté Aromatics: In a large pot, heat the olive or coconut oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

    Spice It Up: Add the turmeric, cumin, coriander, and chili powder to the pot. Stir well to coat the onions in the spices, and cook for about 1-2 minutes to release their aromas.

      Cook Lentils: Add the rinsed lentils to the pot, followed by the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for about 15 minutes, or until the lentils are tender.

        Add Coconut Milk: Once the lentils are cooked, stir in the coconut milk. Let the mixture heat through, adjusting the thickness as necessary by adding more broth or simmers longer if too runny.

          Incorporate Spinach: Add the chopped spinach to the curry, stirring until wilted and well combined. This should take about 2-3 minutes.

            Season and Serve: Stir in the soy sauce or tamari, and season with salt, pepper, and lime juice to taste. Let the curry simmer for another 2 minutes to meld the flavors.

              Garnish: Serve hot, garnished with fresh cilantro. This curry is delicious when paired with steamed rice or naan.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings