Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, coconut, lentil and spinach curry (vegan). One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
I keep the lentil spinach curry fairly light, tangy and low in fat because I wanted to serve it with a side of coconut rice. Which is pretty much what it sounds like - rice that's been cooked in coconut milk instead of water. I used jasmine rice here, and grated some fresh ginger and chili pepper into the.
Coconut, lentil and spinach curry (Vegan) is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Coconut, lentil and spinach curry (Vegan) is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have coconut, lentil and spinach curry (vegan) using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Coconut, lentil and spinach curry (Vegan):
- Prepare Coconut oil for frying (or olive oil, but recommend coconut oil)
- Get Large red onion, diced
- Take 2 garlic cloves, diced
- Make ready 1 teaspoon Crushed garlic (not fresh)
- Make ready 2 cm ginger, peeled and diced
- Make ready 1 red chilli, seeded and diced
- Make ready 1 green chilli, seeded and diced
- Prepare 1 tablespoon ground cumin
- Get 1 tablespoon ground cumin
- Make ready 1 tablespoon crushed coriander seeds
- Take 1 teaspoon salt
- Make ready 2 tomatoes, diced
- Make ready 1 tin coconut milk
- Take 1 tin red lentils
- Take to taste coriander leafs, chopped, added
- Make ready 1 big bag of baby spinach
Brown Lentil we also call it Whole Masoor Dal in India. The red lentils provide a sturdy base that is complemented by the tender baby carrots and spinach. Once carrots and lentils are soft, add in spinach. Once frozen spinach is heated (or fresh spinach is wilted) turn off heat and serve.
Instructions to make Coconut, lentil and spinach curry (Vegan):
- Heat the coconut oil, fry the onions until soft and little gold (5 - 8mins)
- Add garlic, ginger, chilli, cumin, garam masala and crushed coriander. Cook until very fragrant (2-4mins)
- add the tomatoes, scraping up any brown bits that form on the pan. cook stirring occatinally until the liquid has reduced and the tomato chunks have softened (5-8mins)
- Add coconut milk and mix well (can add half a cup of water if it's too dry for your taste) Bring to boil over high heat.
- bring down temp, Add lentils and cook until tender (25-35mins)stirring occasionally to prevent the lentils from sticking to the pan. Add coriander leafs to taste.
- Add baby spinach and fold into the curry. Cook until wilted (+-3mins)
Hello bhukhads, This gulten free nuts free refined sugar free recipe is must must try at home. If you are someone like me who loves to experiment with the. For this post, due to my curry addiction, I naturally chose this curry recipe from the book. This Sweet Potato, Chickpea and Spinach Coconut Curry was so delicious and comforting, just as a curry should be. I loved the addition of the spinach.
So that is going to wrap this up for this exceptional food coconut, lentil and spinach curry (vegan) recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
