Description
A cozy comfort bowl of spinach and lentils simmered in a creamy coconut sauce with aromatic spices, perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 1 cup lentils (red or green)
- 2 cups spinach (fresh or frozen)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 inch ginger (grated)
- 1 can coconut milk (400ml)
- 2 cups vegetable broth
- 1 tablespoon curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons oil (for cooking)
- Fresh cilantro (for garnish)
Instructions
- Rinse lentils under cold water and set aside.
- In a large pot, heat oil over medium heat. Add chopped onion and sauté until translucent.
- Stir in the garlic and ginger, sauté for 1-2 minutes until fragrant.
- Add curry powder and cumin, cooking for another minute to release the spices’ flavors.
- Add lentils, vegetable broth, and coconut milk. Bring to a boil.
- Reduce heat and let simmer for about 20-25 minutes, or until lentils are tender.
- Stir in spinach and cook until wilted, about 2-3 minutes.
- Season with salt and pepper to taste, adjusting as needed.
- Serve warm, garnished with fresh cilantro.
Notes
Experiment with spices like turmeric or garam masala for a personalized touch. Taste as you go and adjust seasoning based on your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg