Creamy Coconut Curry Lentils with Spinach
Ingredients
The base
-
2
Tbsp
olive oil
-
2
cloves
garlic
-
1
tsp
grated fresh ginger
-
1
small
yellow onion
-
1
Tbsp
curry powder
-
1
cup
brown lentils (dry)
-
2
cups
vegetable broth
-
1
13 oz.
can coconut milk
-
3
cups
fresh baby spinach
For serving (optional)
-
4
cups
cooked rice
-
¼
cup
chopped fresh cilantro
Instructions
- Mince the garlic, grate the ginger, and dice the onion.
- Heat olive oil in a deep skillet and sauté garlic and ginger until fragrant.
- Add the diced onion and sauté until soft and translucent.
- Stir in the curry powder and sauté for another minute.
- Add dry lentils and vegetable broth, stirring to combine.
- Cover and bring to a boil, then reduce heat and simmer for 20 minutes.
- Once lentils are tender, stir in coconut milk and simmer uncovered for 10 minutes to thicken.
- Add fresh spinach and stir until wilted.
- Serve over rice and top with cilantro if desired.
Nutrition Facts (estimated)
Servings
4
Calories
494
Total fat
8.18g
Total carbohydrates
83.93g
Total protein
17.83g
Sodium
844.08mg
Cholesterol
0mg
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