This red lentil curry recipe was inspired by Naturally Ella. It's packed with leafy greens, thickened with dairy-free coconut milk, spiced with a mix of Indian anti-inflammatory ingredients, and finished with some sliced avocado. This is a great make-ahead meal and can keep in the fridge for up to week.
Total Time
50min
4.7
22 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
1
Tbsp
Olive Oil
or Coconut Oil
•
1
Small
Red Onion
, diced
•
2
cloves
Garlic
, minced
•
1
in
Fresh Ginger
, peeled, minced
•
1
Serrano Chili
, deseeded, minced
•
1
tsp
Ground Cumin
•
1
tsp
Garam Masala
•
1/4
tsp
Ground Coriander
•
1
can
(15 oz)
Diced Tomatoes
•
1
tsp
Sea Salt
•
1
can
(15 fl oz)
Unsweetened Coconut Milk
•
1
cup
Water
•
1
cup
Red Lentils
•
4 3/4
cups
Fresh Baby Spinach
Cooking Instructions
1.
In a large stock pot or Dutch oven, heat the Olive Oil (1 Tbsp). Saute the Red Onion (1) over medium-high heat until soft, 5 minutes.
2.
Add the Garlic (2 cloves), Fresh Ginger (1 in), Serrano Chili (1), Ground Cumin (1 tsp), Garam Masala (1 tsp), Sea Salt (1 tsp) and Ground Coriander (1/4 tsp). Cook until very fragrant, 2 minutes.
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
COOKIE POLICY
on our website.
ACCEPT
REJECT
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.