Coconut Lentil Spinach Curry
- 35 min
- β β¬1.89
- 2 servings
- Easy
red lentils, baby spinach, and onion: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Equipment
- stove
Prepare
Rinse red lentils thoroughly in a fine sieve
Rinse red lentils thoroughly in a fine sieve. Peel and halve onion, then finely dice.
Cook
Wash and peel fresh ginger
Wash and peel fresh ginger, then grate finely. Rinse baby spinach and drain well; roughly chop any large leaves.
Heat rapeseed oil in a large pot over medium heat
Heat rapeseed oil in a large pot over medium heat; Add onion and fry for 5 minutes, stirring regularly, until softened and lightly browned Lower the heat.
Add fresh ginger
Add fresh ginger, mild curry powder and stir for just 30 seconds until fragrant; do not let it darken. Add red lentils, canned peeled tomatoes.
Coconut milk
Coconut milk, tap water to the pot and stir well. Bring to the boil, then cover and simmer gently for 18 minutes until the firm ingredients are tender.
Stirring occasionally
Stirring occasionally. Fold in baby spinach and cook for 2 more minutes until the leaves have wilted.
Season with iodised salt
Season with iodised salt, black pepper now and mix thoroughly before serving.
Finish
Divide the finished red lentils
Divide the finished red lentils, baby spinach evenly between the servings and serve immediately.
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