Ingredients
Scale
- 1 cup red lentils
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 3 cups vegetable broth
- 2 cups spinach or kale (fresh or frozen)
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- In a large pot, heat oil over medium heat. Sauté the chopped onions until translucent, about 5 minutes.
- Add minced garlic and grated ginger; cook for another 1–2 minutes until fragrant.
- Stir in curry powder and cook for an additional minute to toast the spices.
- Add red lentils, vegetable broth, and coconut milk to the pot. Bring to a gentle boil, then reduce the heat.
- Simmer on low for 20–25 minutes until lentils are tender and creamy, stirring occasionally.
- In the last few minutes of cooking, stir in spinach or kale until wilted.
- Finish with a squeeze of lime juice and adjust seasoning if needed.
Notes
- For added texture, consider including coconut flakes or swapping lentils for chickpeas.
- Adjust spice levels according to your preference by adding chili powder or fresh chilies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg