Coconut, lentil and spinach curry (Vegan)
Coconut, lentil and spinach curry (Vegan)

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, coconut, lentil and spinach curry (vegan). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Coconut, lentil and spinach curry (Vegan) is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Coconut, lentil and spinach curry (Vegan) is something which 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 begin with this recipe, we must first prepare a few ingredients. You can cook coconut, lentil and spinach curry (vegan) using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Coconut, lentil and spinach curry (Vegan):
  1. Prepare Coconut oil for frying (or olive oil, but recommend coconut oil)
  2. Take Large red onion, diced
  3. Take 2 garlic cloves, diced
  4. Make ready 1 teaspoon Crushed garlic (not fresh)
  5. Get 2 cm ginger, peeled and diced
  6. Get 1 red chilli, seeded and diced
  7. Take 1 green chilli, seeded and diced
  8. Prepare 1 tablespoon ground cumin
  9. Take 1 tablespoon ground cumin
  10. Take 1 tablespoon crushed coriander seeds
  11. Take 1 teaspoon salt
  12. Prepare 2 tomatoes, diced
  13. Make ready 1 tin coconut milk
  14. Make ready 1 tin red lentils
  15. Take to taste coriander leafs, chopped, added
  16. Get 1 big bag of baby spinach

Once frozen spinach is heated (or fresh spinach is wilted) turn off heat and serve. 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.

Steps to make Coconut, lentil and spinach curry (Vegan):
  1. Heat the coconut oil, fry the onions until soft and little gold (5 - 8mins)
  2. Add garlic, ginger, chilli, cumin, garam masala and crushed coriander. Cook until very fragrant (2-4mins)
  3. 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)
  4. 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.
  5. 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.
  6. Add baby spinach and fold into the curry. Cook until wilted (+-3mins)

Watch the lentils don't stick by stirring frequently and/or Once the lentils are cooked they will break down quite a bit and you'll have a reasonably thick dahl like consistency. Stir in the cashews and spinach. These rich, creamy, and earthy Coconut Curry Lentils are an easy and delicious vegan option for dinner or weekly meal prep! An easy and filing vegetarian curry dish, featuring lentils and sweet potato. This coconut lentil curry has it all: it's a fast and easy dinner idea that's healthy and full of flavor.

So that is going to wrap it up for this special food coconut, lentil and spinach curry (vegan) recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!