Red Lentil Curry with Coconut Milk & Spinach: A Delicious Vegetarian Recipe

Red lentil curry is a comforting and flavorful dish, perfect for a weeknight dinner or a meal with friends. Its vegetarian nature makes it accessible to everyone, and its preparation is surprisingly simple. Tonight, let yourself be transported by the exotic flavors of India with this recipe full of sunshine and warmth.

I discovered this recipe myself during a trip to South India. The warmth of the spices, the creaminess of the coconut milk, and the melt-in-your-mouth texture of the red lentils won me over immediately. I hope you too will fall under the spell of this curry, which is as easy to prepare as it is delicious to eat.

Serve this curry with basmati rice for a complete culinary experience, and feel free to add a touch of fresh coriander for the perfect finishing touch. Enjoy!

Ingredients

Serves 4:

• 1 cup (200g) of red lentils, rinsed
• 1 large onion, chopped
• 2 cloves of garlic, crushed
• 1 inch of fresh ginger, grated
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1/2 teaspoon of turmeric powder
• 1/4 teaspoon of cayenne pepper (or more, according to your taste)
• 1 can (400ml) of coconut milk
• 200g of fresh, chopped spinach
• 1 tablespoon of coconut oil
• Salt and black pepper, to taste
• Fresh coriander, chopped (for garnish)

Instructions

1. Preheat a large saucepan over medium heat. Add the coconut oil and sauté the onion until soft and translucent (about 5 minutes).
2. Stir in the garlic and grated ginger, and cook for 1 more minute, stirring constantly.
3. Add the cumin, coriander, turmeric and cayenne pepper powders. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
4. Pour the rinsed red lentils and 500ml of water into the saucepan. Bring to a boil, then reduce the heat to low, cover and simmer for 20 minutes, or until the lentils are tender.
5. Stir in the coconut milk and chopped spinach. Mix well and simmer for another 5 minutes, or until the spinach has wilted and the sauce has thickened slightly.
6. Season with salt and black pepper, to taste.
7. Serve hot, garnished with freshly chopped coriander.

Chef's Tips

For a smoother curry, you can use an immersion blender to blend some of the curry once the lentils are cooked.

Feel free to adjust the amount of cayenne pepper to your liking. For a milder curry, you can omit it entirely.

You can add other vegetables to this curry, such as carrots, chickpeas, or courgettes.

Conservation

This curry can be kept in the refrigerator for 3 to 4 days. You can also freeze it for 2 to 3 months.