Coconut Lentil Curry
A hearty and aromatic plant-based curry featuring red lentils simmered in a rich coconut milk sauce with warm Indian spices. This comforting one-pot meal is naturally creamy, protein-packed, and perfect served over rice.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/4 tsp red pepper flakes
- 1 1/2 cups red lentils, rinsed and drained
- 1 can diced tomatoes (14 oz can)
- 3 cups vegetable broth
- 1 can coconut milk (13.5 oz can)
- 4 cups baby spinach
- 1 lime (juiced)
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1/4 cup fresh cilantro (for garnish), chopped
- 2 cups basmati rice (cooked, for serving)
Instructions
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1
Heat 2 tbsp olive oil in a large pot over medium heat.
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2
Add 1 diced yellow onion and sauté for 4-5 minutes until translucent.
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3
Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, cook for 1 minute until fragrant.
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4
Stir in 2 tbsp curry powder, 1 tsp ground cumin, 1 tsp ground turmeric, and 1/4 tsp red pepper flakes. Toast the spices for 30 seconds.
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5
Add 1 1/2 cups rinsed and drained red lentils and stir to coat with the spices.
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6
Add 1 can diced tomatoes (14 oz can) and 3 cups vegetable broth. Bring to a boil, then reduce heat to low.
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7
Cover and simmer for 20 minutes, stirring occasionally, until lentils are tender.
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8
Stir in 1 can coconut milk (13.5 oz can) and continue to simmer uncovered for 5 minutes.
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9
Add 4 cups baby spinach and stir until wilted, about 1-2 minutes.
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10
Stir in 1 lime (juiced) juice, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Taste and adjust seasonings if needed.
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11
Serve over 2 cups basmati rice (cooked, for serving) and garnish with 1/4 cup chopped fresh cilantro (for garnish).