Lentil and Spinach Curry with Coconut Milk
This lentil and spinach curry is a hearty, healthy, and flavorful dish that requires minimal hands-on time. The lentils provide protein and fiber, while the spinach adds a healthy dose of vitamins and minerals. The coconut milk gives the curry a creamy texture and a touch of sweetness. Serve this dish over rice or with some naan bread for a complete meal.
One of the great things about lentils is that they are so versatile. They can be used in salads, soups, stews, and curries. This particular curry recipe was inspired by a dish I had at a restaurant in India. The curry was so flavorful and satisfying, and I knew I had to recreate it at home.
Lentil and Spinach Curry with Coconut Milk Lentil and Spinach Curry with Coconut Milk Lentil and Spinach Curry with Coconut Milk Lentil and Spinach Curry with Coconut Milk
Prep time: 10 | Cook time: 30 | Serves: 4
Ingredients
  • 1 cup brown lentils, rinsed
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • 1 (14-ounce) can coconut milk
Instructions
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic, cumin, coriander, and turmeric and cook for 1 minute more.
  4. Add the lentils and coconut milk to the pot. Season with salt and pepper.
  5. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the lentils are tender.
  6. Add the spinach and cook until wilted, about 2 minutes longer.
Why It Works
  • The combination of lentils, spinach, and coconut milk creates a dish that is both hearty and healthy.
  • The spices used in the curry give it a warm and flavorful taste.
  • The curry is easy to make and can be tailored to your own taste preferences.
  • This curry is a great way to use up leftover lentils.
  • This curry can be made ahead of time and reheated when you're ready to eat.