Description
A hearty and nutritious spinach lentil curry that is packed with flavor and easy to make.
Ingredients
Scale
- 1 cup lentils
- 3 cups spinach
- 1 onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 can coconut milk
- 2 cups vegetable broth
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add diced onions, minced garlic, and grated ginger. Sauté until onions are translucent.
- Stir in the curry powder and turmeric, cooking for an additional minute.
- Add lentils, vegetable broth, and coconut milk. Bring to a boil.
- Reduce heat and simmer until lentils are cooked and tender, about 20-25 minutes.
- Fold in spinach and cook until wilted.
- Season with salt and black pepper to taste.
- Serve hot over rice or with bread.
Notes
- For added richness, you can finish with a squeeze of fresh lime juice.
- Use any type of lentils you prefer, but cooking times may vary.
- This dish can be stored in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 16 g
- Protein: 15 g
- Cholesterol: 0 mg