Spicy Coconut Lentil Curry
recipes, recipe, how to instructions, Spicy Coconut Lentil Curry
A vibrant and aromatic plant-based curry, bursting with the rich flavors of coconut milk, tender lentils, and a spicy blend of Indian spices. This comforting dish is perfect for a cozy weeknight or an impressive dinner party.
Ingredients
Method
1Heat coconut oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
2Add minced garlic and grated ginger, cooking for another minute until fragrant. Stir in cumin seeds, turmeric, coriander, garam masala, and cayenne pepper; cook for 30 seconds, stirring constantly, until aromatic.
3Add the rinsed red lentils, coconut milk, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until lentils are tender and the curry has thickened, stirring occasionally to prevent sticking.
4Stir in fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat.
5Stir in fresh lime juice. Season generously with salt and black pepper to taste.
6Serve hot, garnished with fresh chopped cilantro and a side of basmati rice or naan bread.
Notes
- For a milder curry, reduce the amount of cayenne pepper or omit it entirely.
- You can substitute red lentils with yellow split peas, but cooking time may vary slightly.
- Add other vegetables like bell peppers or green beans for extra nutrients and texture.
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