Coconut Spinach And Lentil Stir Fry Recipe

Indian cuisine · 336 calories

About this recipe

Coconut Spinach & Lentil Stir-Fry is a hearty and healthy Indian-inspired dish perfect for dinner. Packed with protein-rich lentils, vibrant spinach, and creamy coconut milk, this recipe is both nutritious and satisfying. The earthy flavors of cumin and turmeric blend beautifully with the sweetness of coconut milk, creating a dish that's full of warmth and comfort. Cooking this stir-fry is quick and enjoyable, requiring just 35 minutes from start to finish. Serve this meal on a relaxed evening or when you crave something wholesome yet indulgent. With 30g of protein and a balance of essential nutrients, it’s ideal for wellness-focused meals.

Ingredients

  • - MASOOR DAL SPECIAL 500GM
  • 200 g Spinach (Palak)
  • 250 ml Real Thai Unsweetened Coconut Milk
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • 100 g Garlic - Single Clove
  • loose Ginger
  • 20 g Turmeric Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Rinse the red lentils under running water until the water runs clear.
  2. 2. In a pot, boil 300 ml of water and add the lentils, cooking until tender, about 15 minutes.
  3. 3. Heat oil in a pan over medium heat and add cumin seeds, letting them sizzle for 30 seconds.
  4. 4. Add finely chopped onion, garlic, and ginger to the pan, sautéing until golden brown.
  5. 5. Stir in chopped tomatoes and cook until they soften and release their juices.
  6. 6. Add turmeric powder and salt, mixing well to combine with the tomato mixture.
  7. 7. Pour in the coconut milk and simmer for 2 minutes to meld the flavors.
  8. 8. Add the cooked lentils to the pan, stirring to coat them with the seasoning.
  9. 9. Finally, add the fresh spinach, cooking until it wilts and blends with the lentils.
  10. 10. Taste and adjust seasoning as needed before serving.