How to Make Perfect Coconut, lentil and spinach curry (Vegan)

Coconut, lentil and spinach curry (Vegan). For the lentil spinach curry: Add the lentils to a saucepan along with enough water to cover them by several inches. Bring to a boil, and cook for about The coconut and ginger rice is my favourite thing - I eat it right out of the rice cooker. Also, I like to cook the lentils and rice the day before while doing.

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. You can have Coconut, lentil and spinach curry (Vegan) using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Coconut, lentil and spinach curry (Vegan)

1. Prepare of Coconut oil for frying (or olive oil, but recommend coconut oil).
2. It's of Large red onion, diced.
3. It's 2 of garlic cloves, diced.
4. It's 1 teaspoon of Crushed garlic (not fresh).
5. Prepare 2 cm of ginger, peeled and diced.
6. Prepare 1 of red chilli, seeded and diced.
7. You need 1 of green chilli, seeded and diced.
8. You need 1 tablespoon of ground cumin.
9. It's 1 tablespoon of ground cumin.
10. It's 1 tablespoon of crushed coriander seeds.
11. It's 1 teaspoon of salt.
12. It's 2 of tomatoes, diced.
13. It's 1 tin of coconut milk.
14. It's 1 tin of red lentils.
15. Prepare to taste of coriander leafs, chopped, added.
16. Prepare 1 of big bag of baby spinach.

Vegan Thai Coconut Vegetable Curry is a scrumptious, easy, Thai curry recipe with a medium heat level and distinct Asian flavors. This vegetable curry is one of the first recipes every published to my blog. I've made it for years and the story is always the. This coconut lentil curry recipe is ridiculously simple to make.

Coconut, lentil and spinach curry (Vegan) step by step

1. Heat the coconut oil, fry the onions until soft and little gold (5 - 8mins).
2. Add garlic, ginger, chilli, cumin, garam masala and crushed coriander. Cook until very fragrant (2-4mins).
3. 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).
4. 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..
5. 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..
6. Add baby spinach and fold into the curry. Cook until wilted (+-3mins).

Five bucks says you're going to look at the recipe and think, "No way THIS recipe could be one of the BEST This easy to make Creamy Coconut Lentil Curry is a healthy vegan recipe that makes a perfect Meatless Monday dinner recipe. Keyword vegan sweet potato curry, chickpea curry, coconut curry. I've made this recipe twice already and it's quickly becoming a vegetarian favorite in our house! First time i used frozen whole spinach leaves and second time used regular fresh spinach, not baby spinach. These vegan Indian Coconut Curry Lentils are healthy and filling and perfect for the colder.