Looking for a simple and satisfying plant-based meal? Look no further than this easy lentil coconut curry recipe. Packed with flavour and nourishing ingredients, this dish is perfect for a quick and delicious weeknight dinner.
Ingredients
1 cup red lentils
1 tablespoon coconut oil
1 onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon paprika
1 can of coconut milk
1 cup vegetable broth
1 cup diced tomatoes
1 cup chopped spinach
Juice of 1 lemon
Salt and pepper to taste
Fresh cilantro, for garnish
Instructions:
Rinse the lentils under cold water until the water runs clear. Set aside.
In a large pan, heat coconut oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pan and cook for an additional 1-2 minutes.
Stir in the curry powder, turmeric, cumin, and paprika, and cook for another minute to allow the spices to bloom.
Add the rinsed lentils, coconut milk, vegetable broth, and diced tomatoes to the pan. Stir well to combine all the ingredients.
Reduce the heat to low, cover the pan, and let the curry simmer for about 20-25 minutes, or until the lentils are tender.
Stir in the chopped spinach and lemon juice. Cook for an additional 3-5 minutes until the spinach wilts.
Season with salt and pepper to taste.
Serve the lentil coconut curry over rice or with naan bread.
Garnish with fresh cilantro before serving.
Related
Easy Lentil Coconut Curry
Ingredients
- 1 cup red lentils
- 1 tbsp coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 1 can of coconut milk
- 1 cup vegetable broth
- 1 cup diced tomatoes
- 1 cup chopped spinach
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Rinse the lentils under cold water until the water runs clear. Set aside.
- In a large pan, heat coconut oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and grated ginger to the pan and cook for an additional 1-2 minutes.
- Stir in the curry powder, turmeric, cumin, and paprika, and cook for another minute to allow the spices to bloom.
- Add the rinsed lentils, coconut milk, vegetable broth, and diced tomatoes to the pan. Stir well to combine all the ingredients.
- Reduce the heat to low, cover the pan, and let the curry simmer for about 20-25 minutes, or until the lentils are tender.
- Stir in the chopped spinach and lemon juice. Cook for an additional 3-5 minutes until the spinach wilts.
- Season with salt and pepper to taste.
- Serve the lentil coconut curry over rice or with naan bread.
- Garnish with fresh cilantro before serving.