Coconut, lentil and spinach curry (Vegan)
Coconut, lentil and spinach curry (Vegan)

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, coconut, lentil and spinach curry (vegan). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

I keep the lentil spinach curry fairly light, tangy and low in fat because I wanted to serve it with a side of coconut rice. Which is pretty much what it sounds like - rice that's been cooked in coconut milk instead of water. I used jasmine rice here, and grated some fresh ginger and chili pepper into the.

Coconut, lentil and spinach curry (Vegan) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Coconut, lentil and spinach curry (Vegan) is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook coconut, lentil and spinach curry (vegan) using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Coconut, lentil and spinach curry (Vegan):
  1. Get Coconut oil for frying (or olive oil, but recommend coconut oil)
  2. Prepare Large red onion, diced
  3. Prepare 2 garlic cloves, diced
  4. Take 1 teaspoon Crushed garlic (not fresh)
  5. Get 2 cm ginger, peeled and diced
  6. Take 1 red chilli, seeded and diced
  7. Get 1 green chilli, seeded and diced
  8. Make ready 1 tablespoon ground cumin
  9. Make ready 1 tablespoon ground cumin
  10. Prepare 1 tablespoon crushed coriander seeds
  11. Get 1 teaspoon salt
  12. Get 2 tomatoes, diced
  13. Make ready 1 tin coconut milk
  14. Prepare 1 tin red lentils
  15. Make ready to taste coriander leafs, chopped, added
  16. Take 1 big bag of baby spinach

The red lentils provide a sturdy base that is complemented by the tender baby carrots and spinach. Once carrots and lentils are soft, add in spinach. Once frozen spinach is heated (or fresh spinach is wilted) turn off heat and serve. Keyword vegan sweet potato curry, chickpea curry, coconut curry.

Instructions to make Coconut, lentil and spinach curry (Vegan):
  1. Heat the coconut oil, fry the onions until soft and little gold (5 - 8mins)
  2. Add garlic, ginger, chilli, cumin, garam masala and crushed coriander. Cook until very fragrant (2-4mins)
  3. add the tomatoes, scraping up any brown bits that form on the pan. cook stirring occatinally until the liquid has reduced and the tomato chunks have softened (5-8mins)
  4. Add coconut milk and mix well (can add half a cup of water if it's too dry for your taste) Bring to boil over high heat.
  5. bring down temp, Add lentils and cook until tender (25-35mins)stirring occasionally to prevent the lentils from sticking to the pan. Add coriander leafs to taste.
  6. Add baby spinach and fold into the curry. Cook until wilted (+-3mins)

I've made this recipe twice already and it's quickly becoming a vegetarian favorite in our house! First time i used frozen whole spinach leaves and second time used regular fresh spinach, not baby spinach. This Coconut Curry Lentil Soup is fragrant with just the right amount of spice. I actually used a whole teaspoon of red chili flakes the first time I made this, making it just hot enough to make our noses tingle a little bit while eating it. I halved the amount in the recipe below, but feel free to kick it up a notch if.

So that is going to wrap this up with this exceptional food coconut, lentil and spinach curry (vegan) recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!