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
19 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
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.
3.
Carefully pour in the
Diced Tomatoes (1 can)
, scraping up any brown bits that formed on the bottom of the pan. Cook, stirring occasionally until the liquid has reduced and the tomato chunks have softened, 5 minutes.
4.
Add the
Unsweetened Coconut Milk (1 can)
and 1 cup water. Bring to a boil over high heat. Stir in the
Red Lentils (1 cup)
and reduce the heat to medium-low.
5.
Cook until the lentils are tender, 25-35 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pan.
6.
Fold in the
Fresh Baby Spinach (4 3/4 cups)
and cook until wilted, 3 minutes. Serve alongside coconut rice.
Nutrition Per Serving
CALORIES
311
FAT
11.4 g
PROTEIN
13.1 g
CARBS
39.8 g
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