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.
Author: Feed Me Phoebe
or Coconut Oil
, peeled, minced
, deseeded, minced
(15 fl oz)
Unsweetened Coconut Milk
Fresh Baby Spinach
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.
Garlic (2 cloves)
Fresh Ginger (1 in)
Serrano Chili (1)
Ground Cumin (1 tsp)
Garam Masala (1 tsp)
Sea Salt (1 tsp)
Ground Coriander (1/4 tsp)
. Cook until very fragrant, 2 minutes.
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.
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.
Cook until the lentils are tender, 25-35 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pan.
Fold in the
Fresh Baby Spinach (4 3/4 cups)
and cook until wilted, 3 minutes. Serve alongside coconut rice.
Nutrition Per Serving
You're one smart cookie! 🍪
on our website.
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.