A filling blend of red lentils, vegetables, and coconut milk cooked with warming Indian spices for a nourishing meal.
# Components:
→ Curry Base
01 - 2 tablespoons coconut oil or vegetable oil
02 - 1 large onion, diced
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 teaspoons ground cumin
06 - 2 teaspoons ground coriander
07 - 1 teaspoon ground turmeric
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon cayenne pepper (optional)
→ Lentils and Vegetables
10 - 1 1/2 cups red lentils, rinsed
11 - 1 can (14 ounces) coconut milk
12 - 2 cups vegetable broth
13 - 1 can (14.5 ounces) diced tomatoes
14 - 2 medium carrots, diced
15 - 1 red bell pepper, chopped
16 - 2 cups baby spinach
17 - Salt and freshly ground black pepper, to taste
→ For Serving
18 - Cooked basmati rice
19 - Fresh cilantro, chopped
20 - Lime wedges
21 - Plain yogurt or coconut yogurt (optional)
22 - Naan bread (optional)
# Directions:
01 - Heat coconut oil in a large pot over medium heat. Add diced onion and sauté for 4 to 5 minutes until softened. Incorporate minced garlic, grated ginger, cumin, coriander, turmeric, cinnamon, and cayenne. Stir for 1 minute until aromatic.
02 - Pour in coconut milk, vegetable broth, and diced tomatoes. Add rinsed red lentils. Bring mixture to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
03 - Add diced carrots and chopped red bell pepper to the pot. Continue simmering for 8 to 10 minutes until lentils are just tender and vegetables are cooked through.
04 - Stir in baby spinach and cook for 2 to 3 minutes until just wilted. Season with salt and freshly ground black pepper to preference. The curry should have a thick, saucy consistency.
05 - If the curry is too thick, incorporate additional broth as needed. If too thin, simmer uncovered briefly to reduce.
06 - Spoon hot curry over basmati rice, garnished with chopped cilantro and lime wedges. Present with yogurt and naan bread if desired.
