A nourishing lentil spinach and coconut curry that comes together quickly and is packed full of indian flavour.
Author: Emma
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
1 tbsp olive oil
1 medium onion, diced
2-3 garlic cloves, minced
1 inch piece of ginger, minced
2 tsp curry powder
1 tsp cumin
¼ tsp cayenne pepper (or more or less to taste)
1 cup red lentils
1 tin coconut milk (14 fl oz)
1 cup water or vegetable stock
2 large handfuls of baby spinach
Juice of half a lemon (optional)
¼ cup chopped fresh coriander (optional)
salt to taste
Method
In a large lidded pan or skillet, heat olive oil over a medium heat and add onions. Saute until softened, about 4-5 mins. Add Garlic and ginger, and cook for a minute longer
Add the curry powder, cumin and cayenne pepper to the pan and give everything a good stir so the onions are coated in the spices
Next, add the lentils, coconut milk, water (or stock), and cover. Gently simmer for about 20 minutes stirring frequently (I find that my lentils stick to the bottom of the pan otherwise). If the mixture looks dry at any point, stir in a few more splashes of water
After 20 mins, fold in the spinach and cook for a minute or two more until the spinach wilts. You may need to do this in batches depending on the size of your pan
Finally add lemon juice and coriander if using, and adjust the seasonings to taste
Serve with rice or naan
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/lentil-spinach-coconut-curry/