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.
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
50MINS
Total Time
$2.23
Cost Per Serving
Ingredients
Servings
4
us / metric
1 tsp
Ground Cumin
1/4 tsp
Ground Coriander
1 can
(15 oz)
(15 oz)
Diced Tomatoes
1 can
(15 fl oz)
(15 fl oz)
Unsweetened Coconut Milk
1 cup
Water
1 cup
Red Lentils
4 3/4 cups
Fresh Baby Spinach
Nutrition Per Serving
Calories
309
Fat
11.2 g
Protein
13.0 g
Carbs
39.8 g