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

Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, coconut, lentil and spinach curry (vegan). One of my favorites. This time, I’m gonna 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 meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Coconut, lentil and spinach curry (Vegan) is something that I have loved my entire life. They are fine and they look wonderful.

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 get started with this recipe, we must prepare a few components. 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. Take Coconut oil for frying (or olive oil, but recommend coconut oil)
  2. Take Large red onion, diced
  3. Take 2 garlic cloves, diced
  4. Prepare 1 teaspoon Crushed garlic (not fresh)
  5. Prepare 2 cm ginger, peeled and diced
  6. Prepare 1 red chilli, seeded and diced
  7. Get 1 green chilli, seeded and diced
  8. Make ready 1 tablespoon ground cumin
  9. Make ready 1 tablespoon ground cumin
  10. Take 1 tablespoon crushed coriander seeds
  11. Take 1 teaspoon salt
  12. Prepare 2 tomatoes, diced
  13. Prepare 1 tin coconut milk
  14. Take 1 tin red lentils
  15. Make ready to taste coriander leafs, chopped, added
  16. Take 1 big bag of baby spinach

First time i used frozen whole spinach leaves and second time used regular fresh spinach, not baby spinach. These rich, creamy, and earthy Coconut Curry Lentils are an easy and delicious vegan option for dinner or weekly meal prep! 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.

Instructions 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)

Once frozen spinach is heated (or fresh spinach is wilted) turn off heat and serve. 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. 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 it up for this exceptional food coconut, lentil and spinach curry (vegan) recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!