Vegetarian Lentil Curry
Ingredients
Blended Spinach Sauce
-
1
tablespoon
coconut oil
-
½
yellow onion
minced
-
1
teaspoon
kosher salt
-
½
teaspoon
turmeric powder
-
4
cloves
garlic
-
2
teaspoons
grated fresh ginger
-
5
oz.
fresh spinach
-
15
oz.
crushed tomatoes
Lentil Curry
-
2
tablespoons
coconut oil
-
2
teaspoons
turmeric powder
-
2
teaspoons
ground cumin
-
1
teaspoon
coriander seeds
-
½
large yellow onion
diced
-
5
cloves
garlic
-
2
teaspoons
fresh grated ginger
-
2
teaspoons
kosher salt
-
4
cups
diced sweet potatoes
-
1
cup
sliced carrot rounds
-
1
cup
green lentils
-
15
oz.
crushed tomatoes
-
15
oz.
full-fat coconut milk
-
1.5
cups
vegetable broth
Basmati Rice
-
3.5
cups
water
-
2
cups
basmati rice
-
½
teaspoon
kosher salt
-
¼
cup
fresh chopped cilantro
Instructions
- Heat coconut oil in a Dutch oven and sauté onion with salt and turmeric.
- Add garlic and ginger, cooking until fragrant.
- Incorporate spinach and crushed tomatoes, cover, and wilt the spinach.
- Blend the spinach mixture until smooth.
- Toast turmeric, cumin, and coriander in the Dutch oven.
- Sauté onion, garlic, and ginger with the toasted spices.
- Add sweet potatoes, carrots, and lentils, cooking together.
- Mix in crushed tomatoes, coconut milk, broth, and spinach puree, then bring to a boil.
- Lower heat and simmer for 30-40 minutes, stirring occasionally.
- Prepare basmati rice by boiling water, adding rice, and simmering.
- Fluff rice and serve the curry over it, garnished with cilantro.
Nutrition Facts (estimated)
Servings
8
Calories
523
Total fat
18g
Total carbohydrates
80g
Total protein
15g
Sodium
0mg
Cholesterol
0mg
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