Indian Style Lentil Curry with Coconut Milk and Spinach

Ingredients
- 500g/1 cup red lentils, rinsed and drained
- 375ml/1 can (14 oz) diced tomatoes
- 250ml/1 cup water
- 125ml/1/2 cup coconut milk
- 125ml/1/2 cup vegetable oil
- 2 cloves garlic, minced (about 30g/2 tablespoons)
- 115g/1 onion, finely chopped (about 115g/1/2 cup)
- 60g/1/2 cup chopped fresh spinach
- 15g/1/4 cup chopped fresh cilantro (optional)
- 7g/1 teaspoon ground coriander
- 6g/1 teaspoon ground cumin
- 3g/1/2 teaspoon ground cinnamon
- 1.25g/1/4 teaspoon ground cayenne pepper (optional)
- 1.25g/1/2 teaspoon ground cardamom
- Salt, to taste
Instructions
1. Heat oil in a large pan over medium heat, about 180°C or 350°F.
2. Add onion, garlic, cumin, coriander, cinnamon, cardamom, and cayenne pepper if desired. Cook stirring occasionally until onion is softened and fragrant about 5 minutes.
3. Add lentils, 4 cups of water or 1 liter, and diced tomatoes. Bring to a boil then reduce heat to low and simmer covered until lentils are tender about 20-25 minutes.
4. Stir in 1 cup or 250ml coconut milk and 2 cups or 200g fresh spinach. Simmer uncovered until spinach has wilted and sauce has thickened slightly about 5 minutes.
5. Season curry with salt to taste. Serve hot garnished with cilantro if desired.
Tools
- large pan
- cutting board
- knife
- measuring cups
- measuring spoons
- can opener
Leave a Comment
Thank you for your comment! It has been submitted and is awaiting review.