Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, coconut, lentil and spinach curry (vegan). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Coconut, lentil and spinach curry (Vegan) is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Coconut, lentil and spinach curry (Vegan) is something that I’ve loved my entire life.
I keep the lentil spinach curry fairly light, tangy and low in fat because I wanted to serve it with a side of coconut rice. Which is pretty much what it sounds like - rice that's been cooked in coconut milk instead of water. I used jasmine rice here, and grated some fresh ginger and chili pepper into the.
To get started with this recipe, we have to first prepare a few ingredients. You can have coconut, lentil and spinach curry (vegan) using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Coconut, lentil and spinach curry (Vegan):
- Take Coconut oil for frying (or olive oil, but recommend coconut oil)
- Make ready Large red onion, diced
- Take 2 garlic cloves, diced
- Get 1 teaspoon Crushed garlic (not fresh)
- Make ready 2 cm ginger, peeled and diced
- Take 1 red chilli, seeded and diced
- Make ready 1 green chilli, seeded and diced
- Make ready 1 tablespoon ground cumin
- Get 1 tablespoon ground cumin
- Prepare 1 tablespoon crushed coriander seeds
- Prepare 1 teaspoon salt
- Get 2 tomatoes, diced
- Get 1 tin coconut milk
- Take 1 tin red lentils
- Prepare to taste coriander leafs, chopped, added
- Make ready 1 big bag of baby spinach
This coconut lentil curry recipe is ridiculously simple to make. Inspired by more traditional Indian vegetarian curried lentils or dahl, this simple homemade lentil dish adds coconut milk for a deeply flavorful meal. Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. These vegan Indian Coconut Curry Lentils are healthy and filling and perfect for the colder.
Instructions to make Coconut, lentil and spinach curry (Vegan):
- Heat the coconut oil, fry the onions until soft and little gold (5 - 8mins)
- Add garlic, ginger, chilli, cumin, garam masala and crushed coriander. Cook until very fragrant (2-4mins)
- 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)
- 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.
- 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.
- Add baby spinach and fold into the curry. Cook until wilted (+-3mins)
Keyword vegan sweet potato curry, chickpea curry, coconut curry. I've made this recipe twice already and it's quickly becoming a vegetarian favorite in our house! First time i used frozen whole spinach leaves and second time used regular fresh spinach, not baby spinach. This creamy vegan lentil curry makes a perfect weeknight meal. It's super easy to make, hearty and filling This hearty vegan lentil curry is the perfect weeknight meal.
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