A celebration of flavors and nutrition, this vegan lentil curry recipe shines because of its simplicity and adaptability. Using red lentils gives a creamy texture to the dish, and the addition of coconut milk elevates the flavor profile.
Ingredients
Scale:
1 cup red lentils
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon ginger, grated
1 medium tomato, diced
1 can (13.5 oz) coconut milk
2 cups vegetable broth
2 cups spinach, chopped
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
Salt to taste
Black pepper to taste
2 tablespoons olive oil
Instructions
In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, until translucent.
Add minced garlic and grated ginger, stirring for another 1-2 minutes until fragrant.
Stir in the diced tomato, curry powder, cumin, and turmeric. Cook for about 3 minutes.
Add the red lentils, vegetable broth, and coconut milk. Bring to a boil, then reduce heat to low. Simmer uncovered for 20-25 minutes.
In the last 5 minutes of cooking, stir in the chopped spinach. Cook until wilted.
Remove from heat and let it sit for a few minutes before serving.
