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lentil curry recipe

lentil curry recipe
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A comforting, budget-friendly one-pot red lentil curry that is naturally vegan and gluten-free. Known in the household as 'liquid gold' for its vibrant color and rich texture, it is perfect for busy weeknights and meal prep.

Ingredients

Scale

2 cups Red Lentils
1 can (14 oz) Coconut Milk
4 cups Vegetable Broth
1 medium Yellow Onio
4 cloves Garlic
1 tbsp Fresh Ginger
1 can (15 oz) Crushed Tomatoes
2 tbsp Curry Powder
1 tsp Turmeric
1 tsp Cumi
1 tbsp Coconut Oil
To taste Salt and Pepper
2 cups Spinach

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat
  2. Add the diced onions and sauté for about five minutes until they become translucent and soft
  3. Stir in the minced garlic and grated ginger and cook for about one minute until fragrant
  4. Add the curry powder, turmeric, and cumin, stirring for 30 seconds to bloom the spices
  5. Pour in the rinsed red lentils and the crushed tomatoes, stirring to coat the lentils in the spice mixture
  6. Add the vegetable broth and coconut milk to the pot
  7. Bring the mixture to a gentle boil, then reduce the heat to low
  8. Cover the pot and simmer for 20 to 25 minutes until the lentils are tender and the sauce has thickened
  9. Stir in the fresh spinach just before serving until it wilts
  10. Allow the curry to sit for five minutes after turning off the heat to let flavors marry

Notes

Rinse red lentils thoroughly under cold water to prevent a gummy texture.

Use full-fat coconut milk for maximum creaminess.

The curry tastes even better the next day as the flavors deepen.

Can be made in a slow cooker: Cook all ingredients except spinach and coconut milk on low for 6-7 hours, stirring in the final ingredients at the end.

To adjust the texture, use an immersion blender to pulse the curry a few times for a smoother consistency.

Find it online: https://powerecipe.com/lentil-curry-recipe/