Coconut Spinach Lentil Stew Recipe

About this recipe

A creamy and nourishing lentil stew with coconut milk, spinach, and aromatic spices for a wholesome dinner.

Ingredients

• - Red Chilli Powder
• 200 ml Coconut Milk
• 250 g Spinach
• - Baby Tomatoes
• 20 g Turmeric Powder
• - Cumin Seeds 100g
• - Coriander Powder
• 250g Green Chilli
• 100 g Salt
• 200 ml Mustard Oil
• 1 kg Water Chestnuts
• - Tomato Ketchup

Instructions

1. 1. Rinse the red lentils thoroughly under running water and set them aside.
2. 2. Heat oil in a deep pan and add cumin seeds, letting them sizzle for 30 seconds.
3. 3. Add chopped green chilies and sauté for about a minute until aromatic.
4. 4. Stir in turmeric powder, coriander powder, and diced tomatoes, cooking until softened.
5. 5. Add the rinsed lentils and water to the pan, stirring well to combine.
6. 6. Cover and simmer the lentils on medium heat for 15 minutes until tender.
7. 7. Pour in coconut milk, mixing it evenly with the lentils for a creamy texture.
8. 8. Add chopped fresh spinach and cook for 5 minutes until wilted and vibrant.
9. 9. Season with salt, adjusting as needed, and stir well to combine the flavors.
10. 10. Serve the stew hot in bowls, garnished with a sprinkle of coriander leaves if desired.