Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, coconut, lentil and spinach curry (vegan). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Coconut, lentil and spinach curry (Vegan) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Coconut, lentil and spinach curry (Vegan) is something which I’ve loved my whole 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 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 can achieve that.
The ingredients needed to make Coconut, lentil and spinach curry (Vegan):
- Prepare Coconut oil for frying (or olive oil, but recommend coconut oil)
- Make ready Large red onion, diced
- Take 2 garlic cloves, diced
- Prepare 1 teaspoon Crushed garlic (not fresh)
- Take 2 cm ginger, peeled and diced
- Make ready 1 red chilli, seeded and diced
- Take 1 green chilli, seeded and diced
- Make ready 1 tablespoon ground cumin
- Prepare 1 tablespoon ground cumin
- Take 1 tablespoon crushed coriander seeds
- Take 1 teaspoon salt
- Prepare 2 tomatoes, diced
- Make ready 1 tin coconut milk
- Prepare 1 tin red lentils
- Get to taste coriander leafs, chopped, added
- Get 1 big bag of baby spinach
This coconut lentil curry recipe is ridiculously simple to make. 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):
- 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)
This easy to make Instant Pot Coconut Spinach Lentil Curry or you can even call it Instant Pot Vegan Lentil Soup / Spinach Lentil Soup recipe is a healthy Instant Pot Vegan recipe that makes a perfect Meatless Monday Dinner. Brown Lentil we also call it Whole Masoor Dal in India. These rich, creamy, and earthy Coconut Curry Lentils are an easy and delicious vegan option for dinner or weekly meal prep! 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.
So that’s going to wrap this up for this exceptional food coconut, lentil and spinach curry (vegan) recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
