Creamy Coconut Lentil Curry
Make creamy coconut lentil curry with brown lentils, tomatoes, ginger, warm curry spices, spinach, and lime for a satisfying plant-based dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons mild curry powder
- 1 cup brown lentils rinsed
- 1 can diced tomatoes 14.5 ounces
- 2 cups vegetable broth
- 1 can unsweetened coconut milk 13.5 ounces
- 2 cups baby spinach
- 1/2 teaspoon fine salt plus more to taste
- 1 tablespoon lime juice
Instructions
Instructions
- Warm the olive oil in a large pot over medium heat. Cook the onion for 5 minutes until softened, then add the garlic, ginger, and curry powder and cook for 1 minute.
- Stir in the lentils, diced tomatoes, vegetable broth, coconut milk, and salt. Bring to a gentle boil.
- Lower the heat, cover, and simmer for 25 to 30 minutes, stirring occasionally, until the lentils are tender and the curry is thick.
- Fold in the spinach and cook for 2 minutes until wilted. Stir in the lime juice, taste, and adjust the salt.
- Serve hot with rice or warm flatbread.