Coconut Lentil Spinach Curry
- 35 min
- β β¬1.89
- 2 servings
- Easy
Main ingredients: red lentils, baby spinach, onion, and fresh ginger. Allow about 35 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Equipment
- stove
Prepare
Rinse red lentils thoroughly
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
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
Lower the heat. Add fresh ginger and mild curry powder and stir for just 30 seconds until fragrant, taking care not to let anything darken.
Add red lentils
Add red lentils, canned peeled tomatoes, coconut milk and tap water to the pot and stir well.
Bring to the boil
Bring to the boil, then cover and simmer gently for 18 minutes until the firm ingredients are tender, stirring occasionally.
Fold in baby spinach and cook
Fold in baby spinach and cook for 2 more minutes until the leaves have wilted. Season with iodised salt and black pepper, then mix thoroughly before serving.
Finish
Divide the red lentils
Divide the finished red lentils and baby spinach evenly between the servings and serve immediately.
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Recipe from VegPlan Β· https://vegplan.app/recipes/coconut-lentil-spinach-curry
