Creamy Lentil Curry

 

Total Time45 minsPrep Time15 minsCook Time30 minsDifficultyIntermediateYields1 Serving

 
Ingredients (5/6 portions)

 250 g dried lentils
 1 small shallot finely chopped
 10 g coconut oil
 1 tsp peeled crushed fresh ginger (or powder if not available)
 1 tin chopped tomatoes
 1 tin coconut milk
 100 g fresh spinach
 2 tbsp curry powder
 ½ tbsp ground cumin
 ½ tbsp ground coriander
 ½ tbsp salt
 300 g basmati rice
 1 fresh coriander
Optional recommended extras
 ¼ tsp cayenne pepper or chilli (to taste)
 ½ fresh red jalapenos, finely sliced (remove seeds if you want to keep the heat down)

Note

This is the basic recipe if you prefer you can add other vegetables of your choice, for example, chopped carrots or chopped cauliflower. In this case, add the vegetables at the same time you add the lentils.

 

Instructions

1

Toast the spices in a dry frying pan over medium heat, stirring, for 30 seconds.

2

Add the coconut oil, the shallot and ginger and cook for 4-5 minutes until the shallot is golden.

3

Rinse the lentils in running water and pour them into the pan. Add the tinned tomatoes, the spinach, the coconut milk, salt and 1 cup of water.

4

Leave it to simmer for 25-30 minutes, stirring from time to time, until the lentils are cooked and the curry has the desired consistency.

5

In the meantime cook the basmati rice in boiling salted water.

6

When the curry is ready serve it with the basmati rice and freshly chopped coriander.

Ingredients

 250 g dried lentils
 1 small shallot finely chopped
 10 g coconut oil
 1 tsp peeled crushed fresh ginger (or powder if not available)
 1 tin chopped tomatoes
 1 tin coconut milk
 100 g fresh spinach
 2 tbsp curry powder
 ½ tbsp ground cumin
 ½ tbsp ground coriander
 ½ tbsp salt
 300 g basmati rice
 1 fresh coriander
Optional recommended extras
 ¼ tsp cayenne pepper or chilli (to taste)
 ½ fresh red jalapenos, finely sliced (remove seeds if you want to keep the heat down)

Directions

1

Toast the spices in a dry frying pan over medium heat, stirring, for 30 seconds.

2

Add the coconut oil, the shallot and ginger and cook for 4-5 minutes until the shallot is golden.

3

Rinse the lentils in running water and pour them into the pan. Add the tinned tomatoes, the spinach, the coconut milk, salt and 1 cup of water.

4

Leave it to simmer for 25-30 minutes, stirring from time to time, until the lentils are cooked and the curry has the desired consistency.

5

In the meantime cook the basmati rice in boiling salted water.

6

When the curry is ready serve it with the basmati rice and freshly chopped coriander.

Healthy and Creamy Vegan Lentil Curry

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