Creamy Coconut Curry Lentils with Spinach
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
4 1.25 cups curry lentils + 1 cup rice
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Calories
49413 kcal
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Course
Side Dish, Main Course, Dinner
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Cuisine
Indian
Creamy Coconut Curry Lentils with Spinach
Description
Creamy Coconut Curry Lentils with Spinach feature brown lentils cooked until tender in a blend of aromatic spices including garlic, ginger, and curry powder. The lentils simmer in vegetable broth until soft, then are combined with coconut milk, providing a smooth and creamy consistency. Fresh baby spinach is stirred in at the end, wilting gently without losing its vibrant color or delicate texture. The curry powder adds a warm, earthy flavor balanced by the richness of the coconut milk. Cooking the lentils uncovered after adding the coconut milk lets the sauce thicken slightly. This dish can be presented over rice and accented with fresh cilantro for added brightness.
The method of sautéing garlic, ginger, and onion before adding spices allows the flavors to infuse gradually, ensuring a depth of taste. The inclusion of fresh grated ginger adds a subtle zing, enhancing the overall fragrance.
The notes suggest adjusting the amount of curry powder to taste since brands vary in potency and recommend seasoning at the end with salt if the broth is unsalted, to bring out the dish's full flavor.
Ingredients
- 2 Tbsp olive oil $0.24
- 2 cloves garlic $0.16
- 1 tsp ginger $0.10, grated fresh
- 1 small yellow onion $0.21
- 1 Tbsp curry powder $0.30
- 1 cup brown lentils $0.67, dry
- 2 cups vegetable broth $0.26
- 1 oz. can coconut milk $1.99
- 3 cups spinach $1.61, fresh baby
For Serving (optional)
- 4 cups rice $0.60, cooked
- 1/4 cup cilantro $0.15, chopped, fresh
Instructions
- Mince the garlic, grate the ginger, and dice the onion. Add the olive oil, garlic, and ginger to a deep skillet, Dutch oven, or soup pot. Sauté the garlic and ginger over medium heat for 1 minute, or just until the garlic becomes soft and fragrant.
- Add the diced onion to the skillet and continue to sauté over medium until the onion is soft and translucent. Add the curry powder and continue to sauté for about one minute more to toast the spices.
- Add the dry lentils and vegetable broth to the skillet. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on top, turn the heat up to medium-high, and bring the broth to a boil. Once boiling, turn the heat down to low, and let it simmer for 20 minutes, stirring occasionally.
- After simmering for 20 minutes the lentils should be tender and most of the broth absorbed. Add the can of coconut milk and stir to combine. Turn the heat back up to medium and allow the skillet to come back up to a simmer. Let it simmer without a lid for an additional 10 minutes, stirring often, to thicken the mixture.
- Once thickened, turn the heat off. Add the fresh spinach and stir gently until the spinach has wilted. Taste the mixture and adjust the salt or curry powder to your liking, if needed.
- Serve over a bowl of rice, and top with chopped cilantro if desired.
Notes
- Adjust curry powder according to brand freshness and personal preference, adding more if needed for deeper flavor.
- If using unsalted vegetable broth, add salt at the end to enhance the overall taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 41.25 cups curry lentils + 1 cup rice
Amount Per Serving
Calories 49413 kcal
% Daily Value*
| Serving | 1.25Cups | |
| Calories | 494.13kcal | 25% |
| Carbohydrates | 83.93g | 28% |
| Protein | 17.83g | 36% |
| Fat | 8.18g | 13% |
| Sodium | 844.08mg | 35% |
| Fiber | 8g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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