The Vegetarian Lentil and Spinach Curry
This hearty and flavorful Vegetarian Lentil and Spinach Curry is packed with protein-rich lentils, warming spices, and creamy coconut milk. Fresh spinach adds a burst of nutrients, while the rich curry sauce makes it a comforting, wholesome meal. Serve with rice or flatbread for a satisfying dish!
Ingredients
- 1 cup red lentils rinsed
- 4 cups vegetable broth
- 1 large onion finely chopped
- 3 3 cloves garlic minced
- 1 tbsp ginger grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 can (14 oz) diced tomatoes
- 2 cups fresh spinach roughly chopped
- 1 can (14 oz) coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lemon wedges for serving
Instructions
Prepare the Base
- In a large pot, heat olive oil over medium heat.
- Sauté onions until translucent, about 5 minutes.
- Add garlic and ginger, cook for another minute until fragrant.
Spice Infusion
- Add curry powder and turmeric to the pot.
- Stir for 30 seconds to toast the spices and release their flavors.
- Lentil Integration
- Add rinsed lentils to the pot, stirring to coat them with the spiced oil mixture.
Liquid Addition
- Pour in the vegetable broth and diced tomatoes.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
Creamy Transformation
- Stir in the coconut milk and simmer for another 5 minutes.
Green Finale
- Add chopped spinach and cook until just wilted, about 2-3 minutes.
Season and Serve
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and lemon wedges on the side.
Notes
Nutritional Analysis
- Protein from lentils for muscle maintenance and satiety
- Complex carbohydrates for sustained energy
- Iron from lentils and spinach for healthy blood cells
- Fiber for digestive health and cholesterol management
- Healthy fats from coconut milk for nutrient absorption