Golden Lentil Curry
A hearty and flavorful golden lentil curry, packed with nutrients and warming spices. Perfect for a comforting and healthy meal.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Knife
Ingredients
Base
- 1 tablespoon coconut oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 inch ginger grated
Spices
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 0.5 teaspoon cumin
- 0.25 teaspoon red pepper flakes optional
Main
- 1 cup red lentils rinsed
- 4 cups vegetable broth
- 1 can diced tomatoes undrained
- 1 can coconut milk
Finish
- 1 cup spinach chopped
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more, until fragrant.
- Stir in curry powder, turmeric, cumin, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, to toast the spices.
- Add rinsed red lentils, vegetable broth, diced tomatoes, and coconut milk to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender.
- Stir in spinach and lemon juice. Cook until spinach is wilted, about 2 minutes. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Notes
Serve hot with rice, naan, or roti for a complete meal.
Adjust the amount of red pepper flakes to control the level of spiciness.
For a creamier curry, use full-fat coconut milk.
Adjust the amount of red pepper flakes to control the level of spiciness.
For a creamier curry, use full-fat coconut milk.