Ingredients
1 cup dry red lentils, rinsed
1 can (14 oz) full-fat coconut milk
2 cups vegetable broth
1 yellow onion, finely diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (14 oz) crushed tomatoes
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili flakes (optional)
2 cups fresh spinach
1 tablespoon lime juice
1 tablespoon coconut oil
Salt and pepper to taste
Instructions
Step 1: Heat the coconut oil in a large pot over medium heat. Add the onion and sauté for 5-7 minutes until translucent.
Step 2: Add the garlic and ginger, cooking for another minute until fragrant.
Step 3: Stir in the turmeric, cumin, coriander, and chili flakes. Toast the spices for 1 minute while stirring constantly.
Step 4: Add the rinsed lentils, crushed tomatoes, and vegetable broth. Stir to combine.
Step 5: Bring the vegan red lentil curry to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until the lentils are soft.
Step 6: Stir in the coconut milk and fresh spinach. Cook for another 2-3 minutes until the spinach is wilted.
Step 7: Remove from heat, stir in lime juice, and season with salt and pepper. Serve your vegan red lentil curry warm.
Notes
Leftovers taste even better the next day as the spices continue to meld. Store in an airtight container for up to 4 days.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Main Dishes & Savory Recipes
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 325 kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg