Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, coconut, lentil and spinach curry (vegan). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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.
Coconut, lentil and spinach curry (Vegan) is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Coconut, lentil and spinach curry (Vegan) is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook coconut, lentil and spinach curry (vegan) using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Coconut, lentil and spinach curry (Vegan):
- Get Coconut oil for frying (or olive oil, but recommend coconut oil)
- Prepare Large red onion, diced
- Take 2 garlic cloves, diced
- Take 1 teaspoon Crushed garlic (not fresh)
- Make ready 2 cm ginger, peeled and diced
- Make ready 1 red chilli, seeded and diced
- Get 1 green chilli, seeded and diced
- Prepare 1 tablespoon ground cumin
- Make ready 1 tablespoon ground cumin
- Make ready 1 tablespoon crushed coriander seeds
- Make ready 1 teaspoon salt
- Get 2 tomatoes, diced
- Prepare 1 tin coconut milk
- Get 1 tin red lentils
- Prepare to taste coriander leafs, chopped, added
- Get 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. 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.
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)
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. This coconut lentil curry is both creamy and filling. 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.
So that’s going to wrap this up with this special food coconut, lentil and spinach curry (vegan) recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
