Easy Healthy Red Lentil And Spinach Curry
Now this Easy Healthy Red Lentil And Spinach Curry is the ultimate comfort food for cold days! Who doesn’t like a bit of spice and warmth!
Ingredients
- 1 cup/200g of red lentils
- 1 tablespoon of olive or coconut oil
- A medium-sized white onion finely diced
- 2 garlic cloves minced
- 1- inch fresh ginger or thumb-sized, peeled and diced as finely as possible
- 1 small red hot chilli finely diced
- 1 teaspoon ground cumin
- 1 tablespoon of medium curry powder
- 1 teaspoon garam masala
- 1/2 teaspoon of dried coriander
- 4 small tomatoes chopped
- 1 can/400g of unsweetened full fat coconut milk
- 1 teaspoon of sea salt
- 2-3 handfuls/80g of washed baby spinach
Instructions
- In a large pot heat the oil. Saute the onion over medium-high heat until soft, about 5 minutes.
- Add the garlic, ginger, the chilli, cumin, garam masala, and coriander, curry powder. Cook until very fragrant, about 2 minutes.
- Carefully pour in the tomatoes and scraping up any brown bits that formed on the bottom of the pan if any. Cook, stirring occasionally until the liquid has reduced and the tomato chunks have softened about 6 minutes.
- Add the coconut milk and 100ml of water. Bring to a boil over high heat. Stir in the lentils and reduce the heat to medium-low. Cook until the lentils are tender, 20-25 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pan. Add the salt.
- Fold in the spinach and cook until wilted, 3 minutes, Adjust the seasoning if needed, more salt or spices.
- Serve this easy curry alongside rice and with or naan.
Video
Notes
This is a great make-ahead meal and can keep in the fridge for up to a week.
Let me know if you do cook this recipe! I appreciate any feedback and new ideas :)
Nutrition
Serving: 1servingSugar: 2.2gFiber: 4.1gCalories: 244kcalFat: 8.8gProtein: 7.2gCarbohydrates: 33.3g
Tried this recipe?Let us know how it was!