Description
This Creamy Coconut Curry Lentils with Spinach is a comforting and flavorful vegetarian dish featuring tender lentils simmered in a rich coconut milk and aromatic spices curry sauce, finished with fresh spinach for a nutritious and vibrant meal perfect for any day of the week.
Ingredients
Scale
Legumes
- 1 cup dried lentils (green or brown)
Spices & Aromatics
- 1 tablespoon olive oil or coconut oil
- 1 onion (finely chopped)
- 3 garlic cloves (minced)
- 1 tablespoon fresh ginger (minced)
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili flakes (optional, for heat)
Liquids & Cans
- 1 can (14 oz) coconut milk (full-fat for extra creaminess)
- 1 can (14 oz) diced tomatoes (with juice)
- 1 1/2 cups vegetable broth or water
Vegetables & Greens
- 3 cups fresh spinach (roughly chopped)
Seasonings & Garnishes
- Salt and pepper (to taste)
- Fresh cilantro (for garnish, optional)
- Lemon or lime wedges (for serving)
Instructions
- Prepare the Lentils: Rinse the lentils thoroughly under cold water. In a medium pot, combine the lentils with 3 cups of water or vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until tender but not mushy. Drain any excess water and set aside.
- Sauté Aromatics: In a large skillet or pot, heat the olive oil or coconut oil over medium heat. Add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and ginger, cooking for another minute until fragrant.
- Toast Spices: Stir in the curry powder, cumin, turmeric, and chili flakes (if using). Toast the spices for 1-2 minutes to release their flavors.
- Add Liquids: Pour in the coconut milk and diced tomatoes (with their juice). Stir well to combine, scraping up any bits from the bottom of the pan.
- Simmer Curry: Add the cooked lentils and vegetable broth. Stir everything together and bring to a gentle simmer. Let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Add Spinach: Stir in the chopped spinach and cook for 2-3 minutes until wilted.
- Season to Taste: Taste the curry and season with salt and pepper as needed. If the curry is too thick, add more broth or water to reach your desired consistency.
- Serve: Spoon the creamy coconut curry lentils into bowls and garnish with fresh cilantro and a squeeze of lemon or lime for brightness.
Notes
- For added heat, increase chili flakes or add fresh chopped chili peppers.
- Use full-fat coconut milk for a richer and creamier texture.
- This dish can be served with rice, naan, or enjoyed on its own.
- Leftovers store well in the refrigerator for up to 3-4 days and can be reheated gently on the stovetop or microwave.
- To make this dish vegan, ensure the vegetable broth used is free from animal products.
