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Creamy Coconut Curry Lentils with Spinach

Creamy coconut curry lentils are rich, warm, and comforting.
Tender spinach melts into every spoonful of golden sauce.
Serve over rice with cilantro for a bright, cozy finish.

dinner ⏱ 45 min 470 kcal / portion 76.0 g carbs / portion (estimated) vegan 🔗 Original source

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Creamy Coconut Curry Lentils with Spinach
v3 · rb0e705f985 20260727Z1751 2 tbsp olive oil 2 pieces clove garlic 1 tsp fresh ginger 1 piece yellow onion 1 tbsp curry powder 3.2 kg coconut milk 710 ml baby spinach 🔪 ⏱ 5 min mince the garlic, grate the ginger, and dice the onion 🍳 ⏱ 1 min sauté olive oil, garlic, and ginger until fragrant 🍳 sauté onion until soft and translucent 🍳 ⏱ 1 min toast curry powder 🍳 ⏱ 20 min stir lentils and vegetable broth to dissolve browned bits and simmer 🍳 ⏱ 10 min stir in coconut milk and simmer without a lid for an additional to thicken 🌀 stir in spinach gently until wilted taste and adjust curry powder as needed 🍽 assemble and serve lentils curry over rice and top with chopped cilantro if desired Creamy Coconut Lentils 🎉 237 ml brown lentil 20 ml vegetable broth 946 ml cooked rice 59.1 ml fresh cilantro 1 piece 1 piece ½ tsp ½ tsp yellow onion curry powder brown lentil, vegetable broth coconut milk baby spinach cooked rice, fresh cilantro
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Preparation steps

  1. mince the garlic, grate the ginger, and dice the onion for 5 minutes
  2. sauté olive oil, garlic, and ginger for 1 min until fragrant
  3. sauté onion until soft and translucent
  4. toast curry powder for about 1 min
  5. stir lentils and vegetable broth to dissolve browned bits and simmer 20 minutes
  6. stir in coconut milk and simmer without a lid for an additional 10 min to thicken
  7. stir in spinach gently until wilted
  8. taste and adjust curry powder as needed
  9. assemble and serve lentils curry over rice and top with chopped cilantro if desired

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