Description
Experience a vibrant explosion of flavors with this Coconut Curry Lentils recipe—quick, nutritious, and irresistibly creamy!
Ingredients
Scale
- 1 cup red lentils
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely chopped
- 2 tbsp curry powder
- 2 cups low-sodium vegetable broth
- 2 cups fresh spinach or kale
- Juice of 1 lime
Instructions
- In a large pot over medium heat, add 2 tbsp olive oil and sauté the chopped onion until golden brown, about 5 minutes.
- Stir in the minced garlic and ginger; cook for an additional minute until fragrant.
- Add the curry powder and rinsed lentils; toast for 1-2 minutes while stirring.
- Pour in the coconut milk and vegetable broth; bring to a robust simmer while stirring occasionally.
- Simmer uncovered for about 20 minutes or until lentils are tender but not mushy.
- Fold in spinach or kale until wilted, then finish with lime juice. Adjust seasoning as needed before serving.
Notes
- For added nutrition, consider incorporating diced bell peppers or carrots.
- If you prefer a creamier texture, blend a portion of the cooked lentils before adding greens.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg