Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, coconut, lentil and spinach curry (vegan). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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.
Coconut, lentil and spinach curry (Vegan) is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Coconut, lentil and spinach curry (Vegan) is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook 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):
- Prepare Coconut oil for frying (or olive oil, but recommend coconut oil)
- Get Large red onion, diced
- Make ready garlic cloves, diced
- Take Crushed garlic (not fresh)
- Make ready ginger, peeled and diced
- Take red chilli, seeded and diced
- Make ready green chilli, seeded and diced
- Prepare ground cumin
- Make ready ground cumin
- Prepare crushed coriander seeds
- Prepare salt
- Prepare tomatoes, diced
- Take coconut milk
- Make ready red lentils
- Make ready coriander leafs, chopped, added
- Get big bag of baby spinach
If you are someone like me who loves to experiment with the. For this post, due to my curry addiction, I naturally chose this curry recipe from the book. This Sweet Potato, Chickpea and Spinach Coconut Curry was so delicious and comforting, just as a curry should be. I loved the addition of the spinach.
Steps 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)
The red lentils provide a sturdy base that is complemented by the tender baby carrots and spinach. Once carrots and lentils are soft, add in spinach. Once frozen spinach is heated (or fresh spinach is wilted) turn off heat and serve. This coconut lentil curry recipe is ridiculously simple to make. Five bucks says you're going to look at the recipe and think, "No way THIS recipe could be one of the BEST This easy to make Creamy Coconut Lentil Curry is a healthy vegan recipe that makes a perfect Meatless Monday dinner recipe.
So that’s going to wrap this up for this exceptional food coconut, lentil and spinach curry (vegan) recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
