Creamy Coconut Lentil Curry
Nutrition per serving
Ingredients
- 200g red lentils, rinsed
- 1 tbsp coconut oil
- 1 onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tbsp tomato paste
- 400ml full-fat coconut milk
- 250ml vegetable stock
- 100g baby spinach
- 1 tbsp lime juice
- Salt, to taste
- Cooked rice, fresh cilantro, and lime wedges, to serve
Instructions
Rinse the lentils. Heat the coconut oil in a large pot over medium heat and cook the onion for 4–5 minutes until soft.
Add the garlic, ginger, curry powder, turmeric, cumin, and tomato paste and stir for 1 minute until fragrant.
Pour in the lentils, coconut milk, and vegetable stock, stir, and bring to a gentle simmer.
Cover partially and simmer for 20–25 minutes, stirring occasionally, until the lentils are tender and creamy.
Stir in the spinach until wilted, add the lime juice, and season with salt.
Spoon the curry over cooked rice, garnish with cilantro and lime wedges, and serve hot.
This is the dinner I make when I want a warm bowl that actually fills me up. I soften onion in coconut oil, stir in garlic, ginger, and warm spices until the whole kitchen smells wonderful, then red lentils, coconut milk, and vegetable stock go into the pot and simmer low until the lentils melt into something thick and creamy. A handful of spinach and a squeeze of lime at the end, served over rice with fresh cilantro. A hearty plant-based meal, rich in protein and fiber, and the kind of dinner that keeps you full for hours.
