Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, coconut, lentil and spinach curry (vegan). One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Coconut, lentil and spinach curry (Vegan) is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Coconut, lentil and spinach curry (Vegan) is something which I’ve loved my entire life. They’re fine and they look fantastic.
I keep the lentil spinach curry fairly light, tangy and low in fat because I wanted to serve it with a side of coconut rice. Which is pretty much what it sounds like - rice that's been cooked in coconut milk instead of water. I used jasmine rice here, and grated some fresh ginger and chili pepper into the.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook coconut, lentil and spinach curry (vegan) using 16 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Coconut, lentil and spinach curry (Vegan):
- Make ready Coconut oil for frying (or olive oil, but recommend coconut oil)
- Prepare Large red onion, diced
- Get 2 garlic cloves, diced
- Take 1 teaspoon Crushed garlic (not fresh)
- Prepare 2 cm ginger, peeled and diced
- Prepare 1 red chilli, seeded and diced
- Make ready 1 green chilli, seeded and diced
- Make ready 1 tablespoon ground cumin
- Get 1 tablespoon ground cumin
- Prepare 1 tablespoon crushed coriander seeds
- Get 1 teaspoon salt
- Make ready 2 tomatoes, diced
- Take 1 tin coconut milk
- Make ready 1 tin red lentils
- Get to taste coriander leafs, chopped, added
- Prepare 1 big bag of baby spinach
Once carrots and lentils are soft, add in spinach. Once frozen spinach is heated (or fresh spinach is wilted) turn off heat and serve. For this post, due to my curry addiction, I naturally chose this curry recipe from the book. This Sweet Potato, Chickpea and Spinach Coconut Curry was so delicious and comforting, just as a curry should be.
Instructions to make Coconut, lentil and spinach curry (Vegan):
- Heat the coconut oil, fry the onions until soft and little gold (5 - 8mins)
- Add garlic, ginger, chilli, cumin, garam masala and crushed coriander. Cook until very fragrant (2-4mins)
- add the tomatoes, scraping up any brown bits that form on the pan. cook stirring occatinally until the liquid has reduced and the tomato chunks have softened (5-8mins)
- Add coconut milk and mix well (can add half a cup of water if it's too dry for your taste) Bring to boil over high heat.
- bring down temp, Add lentils and cook until tender (25-35mins)stirring occasionally to prevent the lentils from sticking to the pan. Add coriander leafs to taste.
- Add baby spinach and fold into the curry. Cook until wilted (+-3mins)
I loved the addition of the spinach. This easy to make Instant Pot Coconut Spinach Lentil Curry or you can even call it Instant Pot Vegan Lentil Soup / Spinach Lentil Soup recipe is a healthy Instant Pot Vegan recipe that makes a perfect Meatless Monday Dinner. Brown Lentil we also call it Whole Masoor Dal in India. This coconut lentil curry recipe is ridiculously simple to make. Five bucks says you're going to look at the recipe and think, "No way THIS recipe could be one of the BEST This easy to make Creamy Coconut Lentil Curry is a healthy vegan recipe that makes a perfect Meatless Monday dinner recipe.
So that is going to wrap it up for this exceptional food coconut, lentil and spinach curry (vegan) recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
