Coconut Lentil Spinach Bowl Recipe

Indian cuisine · 324 calories

About this recipe

Dive into the flavors of this Coconut Lentil Spinach Bowl, a dish that combines creamy lentils, fresh spinach, and aromatic Indian spices for a comforting and nutritious dinner. The hearty lentils are simmered with coconut milk to create a rich, velvety base, while the fresh spinach adds a vibrant touch of green and essential vitamins like iron and calcium. Perfectly seasoned with mustard seeds, cumin, and a hint of chili, this meal is a celebration of texture and taste. Whether you're looking for a protein-packed dinner or a wholesome vegetarian option, this recipe is sure to delight your palate. Simple to prepare in under an hour, it makes for a satisfying evening meal that’s both nourishing and delicious.

Ingredients

  • - Red Chilli Powder
  • 200 g Spinach (Palak)
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 500 g Onion
  • 500 g Desi Tomato (Tamatar)
  • - Ginger Powder
  • 100 g Garlic - Single Clove
  • 200 g Whole Farm Premium Black Small Mustard Seeds
  • 20 g Turmeric Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 500 ml Oil (For Frying)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Rinse the red lentils thoroughly under running water until the water runs clear.
  2. 2. Heat vegetable oil in a deep pan and add mustard seeds and cumin seeds; let them splutter for 30 seconds.
  3. 3. Add chopped onion and garlic to the pan, sautéing until the onion turns golden brown.
  4. 4. Stir in the ginger powder, turmeric powder, and red chili powder, cooking for another 30 seconds to release aromas.
  5. 5. Add chopped tomatoes to the pan and cook until they soften and blend into a thick paste.
  6. 6. Pour the rinsed lentils into the pan, followed by water, and bring to a boil over medium heat.
  7. 7. Lower the heat and let the lentils simmer for 15 minutes, stirring occasionally to prevent sticking.
  8. 8. Pour in the coconut milk and mix well; cook for an additional 5 minutes to enhance creaminess.
  9. 9. Add the fresh spinach leaves to the pan, stirring gently until they wilt and combine with the lentils.
  10. 10. Season the dish with salt and adjust spice levels if needed; cook for 2 more minutes.
  11. 11. Turn off the heat and let the bowl sit for a minute to meld flavors before serving.
  12. 12. Serve warm in bowls, garnished with a sprinkle of fresh chili or a drizzle of coconut milk if desired.