Recipe: Delicious Coconut, lentil and spinach curry (Vegan)

  • 2 min read
  • Apr 28, 2020

Coconut, lentil and spinach curry (Vegan). The coconut milk makes the rice rich, decadent, and a little sweet tasting, making it the perfect pairing for my tangy spiced spinach and lentil curry. I highly, highly recommend that everyone who makes rice with regularity get a rice cooker. Frozen spinach and canned tomatoes are used because it's more affordable than fresh.

If that is not your thing, use ½ or ¾ can of the tomato puree. This dish would be super yummy with added sweet. A classic coconut curry with lentils, inspired by Indian flavors. You can cook Coconut, lentil and spinach curry (Vegan) using 16 ingredients and 6 steps. Here is how you cook it.

Ingredients of Coconut, lentil and spinach curry (Vegan)

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

This lentil curry is easily made by simmering lentils, tomatoes, spices, and aromatics with coconut milk. Serve with rice for a naturally vegan and gluten-free meal (soy-free and nut-free too!). One more very cool lentil recipe on the blog! I already got a coconut milk lentil soup recipe but here is a very creamy curry.

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

  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).

Full of delicious spices, a few spinach and some creamy coconut milk. During Winter, I usually go for canned tomatoes and in the summer I use fresh ones! Serve it over rice and you got a very satisfying and complete meal. This Indian Coconut Lentil Curry recipe is naturally vegan, vegetarian, and gluten-free. Learn how to make homemade coconut lentil curry with this quick and easy recipe!