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Indian Style Lentil Curry with Coconut Milk and Spinach

Indian Style Lentil Curry with Coconut Milk and Spinach
My take on a classic Indian-inspired lentil curry is a true comfort food. I love how the tender lentils soak up all the flavors of the spices and coconut milk, creating a rich and creamy sauce. Adding a handful of fresh spinach at the end gives it a burst of freshness and color. It's a humble dish that's both nourishing and delicious, perfect for a cozy night in or a satisfying meal after a long day. The flavors are deep and comforting, making it a staple in my kitchen that I return to again and again.
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

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