Spiced Lentil Curry
A comforting and flavorful curry made with lentils, spices, and coconut milk, perfect for a healthy dinner.
Ingredients
Main Ingredients
- 1 cup dried lentils (green or brown) Rich in protein and fiber. Swap red lentils for quicker cooking.
- 1 medium onion, diced For sweetness and depth; shallots can be used as an alternative.
- 2 cloves garlic, minced Adds aromatic warmth; feel free to add more for a garlicky boost.
- 1 tablespoon fresh ginger, grated Brightens the dish; ground ginger can be used instead.
- 1 can (14 oz) coconut milk For creaminess; substitute with vegetable broth for a lighter version.
- 1 can (14 oz) diced tomatoes Contributes acidity; fresh tomatoes can be used if preferred.
- 2 tablespoons curry powder The flavor hero; experiment with your favorite curry blends.
- 1 teaspoon cumin Adds an earthy note; coriander can work well too.
- 2 cups spinach or kale For a burst of color and nutrition; swap with any leafy greens available.
- to taste Salt and pepper Essential for bringing flavors together.
Instructions
Preparation
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the diced onion and sauté until it becomes translucent and fragrant, about 5 minutes.
- Stir in the garlic and ginger, cooking for another minute until they release their fragrant oils.
- Sprinkle in the curry powder and cumin, stirring continuously for about 30 seconds to toast the spices.
Cooking
- Pour in the lentils, diced tomatoes, and coconut milk. Stir well and bring the mixture to a gentle simmer.
- Cover and cook for 20 minutes, or until the lentils are tender, stirring occasionally.
- Fold in the spinach or kale and season with salt and pepper. Cook for an additional 5 minutes until the greens have wilted.
- Taste and adjust seasoning as necessary. Serve warm, either on its own or over rice or quinoa.
Notes
This dish is ideal for batch cooking; you can make a double batch for easy lunches throughout the week. Consider adding fresh herbs or spices for variability.