Creamy Lentil And Spinach Coconut Curry Recipe

About this recipe

A luscious and wholesome curry made with protein-rich lentils, fresh spinach, and creamy coconut milk, perfectly spiced for a comforting dinner.

Ingredients

• 250 g Spinach
• 200 ml Coconut Milk
• 500 g Onion
• - Tomato Ketchup
• loose Ginger
• 20 g Turmeric Powder
• 100 g Jeera
• - Red Chilli
• 100 g Salt
• - Coriander Powder
• 1pc Watermelon

Instructions

1. 1. Rinse the red lentils thoroughly under running water until the water runs clear.
2. 2. Heat oil in a pan and add cumin seeds, letting them sizzle for 30 seconds.
3. 3. Add finely chopped onions and sauté until golden brown, about 5 minutes.
4. 4. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
5. 5. Add chopped tomatoes and cook until soft and mushy, stirring occasionally, about 5 minutes.
6. 6. Mix in turmeric powder, coriander powder, red chili powder, and salt, stirring well to combine.
7. 7. Add the rinsed lentils and water, bringing the mixture to a boil, then reduce to a simmer.
8. 8. Cover and cook the lentils for 15-20 minutes, stirring occasionally, until tender.
9. 9. Stir in the coconut milk and allow the curry to simmer gently for 5 minutes.
10. 10. Add the fresh spinach and cook until wilted, about 2-3 minutes.
11. 11. Taste and adjust seasoning if needed, then remove from heat.
12. 12. Garnish with freshly chopped coriander leaves and serve hot with steamed rice or flatbread.