Description
Creamy Coconut Curry Lentils with Spinach is a flavorful and nutritious vegan dish featuring tender red lentils simmered in a rich coconut milk and red curry sauce, complemented by fresh spinach and aromatic spices. This easy-to-make Indian-inspired main course is perfect for a cozy dinner and packed with protein and fiber.
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste or curry powder
- 1 cup dried red lentils, rinsed
- 1 can (13.5 oz) coconut milk
- 1 1/2 cups vegetable broth or water
- 2 cups fresh spinach, chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
Instructions
- Heat oil and sauté aromatics: Heat the oil in a large saucepan over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and grated ginger and cook for 1 more minute until fragrant.
- Add curry paste and toast spices: Stir in the red curry paste or curry powder and cook for another minute to enhance the flavors by toasting the spices.
- Cook lentils in coconut milk and broth: Add the rinsed red lentils, coconut milk, and vegetable broth to the saucepan. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until lentils are soft and the curry is thick and creamy.
- Add spinach and season: Stir in chopped spinach and cook for 2–3 minutes until wilted. Add lime juice and season with salt and pepper to your preference.
- Serve: Serve the creamy coconut curry lentils warm, garnished with fresh cilantro and optional lime wedges. Enjoy it on its own or with rice or naan.
Notes
- Red lentils can be substituted with green or brown lentils; increase cooking time and liquid slightly if doing so.
- Add diced tomatoes or chickpeas for added texture and variety.
- For a thicker curry, simmer longer to reduce the liquid.
- Adjust spice level by varying the amount of red curry paste or powder.
