Description
This vegan red lentil curry recipe is a flavorful and hearty dish that combines the creaminess of coconut milk with the warmth of curry spices and the freshness of spinach. Perfect for a comforting dinner, it cooks in about 40 minutes and serves four people, making it an ideal meal for busy weeknights or casual gatherings.
Ingredients
Scale
Main Ingredients
- 1 cup dry red lentils
- 1 can (400 ml) coconut milk
- 1 can (400 g) diced tomatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 2 cups fresh spinach
- 2 cups vegetable broth
- 1 tablespoon olive oil
- Salt, to taste
- Fresh cilantro, for garnish
Instructions
- Prepare Ingredients: Rinse the red lentils thoroughly under cold water to remove any dust or impurities. Dice the onion, mince the garlic cloves, and grate the fresh ginger to have all components ready for cooking.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent and soft, which should take about 5 minutes.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking them for an additional 1 to 2 minutes until fragrant, making the curry base aromatic.
- Add Spices and Liquids: Sprinkle in the curry powder and cook for about one minute to toast the spices slightly. Then add the rinsed lentils, diced tomatoes, coconut milk, and vegetable broth, stirring to combine all ingredients well.
- Simmer the Curry: Bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes. Stir occasionally to prevent sticking and ensure even cooking. The lentils should become tender and the curry thickened.
- Add Spinach and Season: Stir in the fresh spinach and cook for another 3 to 5 minutes until the spinach has wilted. Taste and adjust the salt as needed.
- Serve: Serve the curry hot, garnished with fresh cilantro to add a burst of fresh flavor and color to the dish.
Notes
- Red lentils cook faster than other lentils and do not require soaking.
- For extra heat, add a pinch of chili flakes or fresh chopped chili when adding the curry powder.
- You can substitute spinach with kale or Swiss chard if preferred.
- Serve with steamed rice or warm naan bread for a complete meal.
- Leftovers can be refrigerated for up to 3 days and taste even better after the flavors meld.
