I could live on curry of any kind. When coconut milk meets fragrant spices, it wraps everything in a cream that makes everything delicious. I started with the classic chickpea curry accompanied by basmati rice and fell in love. This time I prepared the Lentil and Spinach Curry, an irresistible vegan dish that you can accompany with rice, couscous, or simply good bread. Let’s get to work and prepare the lentil and spinach curry together.
OTHER CURRY RECIPES
Chickpea and Vegetable Curry with Couscous
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Indian
- Seasonality: All Seasons
Ingredients for Preparing Lentil and Spinach Curry
- 1 1/2 cups lentils
- 1.1 lbs spinach
- 1 onion
- 3 tablespoons extra virgin olive oil
- to taste salt, chili pepper, curry, cinnamon, and ginger
- 14 oz coconut milk (in a can)
- 1 tablespoon chopped parsley
Tools
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- Pressure Cookers
- Frying Pan
Steps for Preparing Lentil and Spinach Curry
Unlike other legumes, lentils do not require soaking. Rinse them under running water and check for stones or impurities. At this point, boil them (I used a pressure cooker, which took 20 minutes; it will take about double the time in a regular pot).
Wash and dry the spinach. Chop an onion and sauté it in a pan with a drizzle of oil. Add the spinach, salt, and cook until they are soft, then coarsely chop them with a knife. Put them back in the cooking pan.
Add the drained lentils, coconut milk (not the drinking kind, but the canned kind with a higher fat content and creaminess). Add the flavors: curry, chili pepper, ginger, and cinnamon. Adjust the salt and reduce the coconut milk, stirring until you achieve the creaminess you prefer. Scent with parsley and bring to the table.
Storage
The Lentil Curry can be stored in the fridge for two or three days.
