Creamy Lentil and Spinach Curry: A Hearty Plant-Based Delight

This lentil and spinach curry combines earthy lentils, tender spinach, and creamy coconut milk, creating a flavorful dish that’s both nutritious and comforting. With fragrant curry spices, it’s the perfect plant-based meal for lunch or dinner. Whether paired with rice or flatbread, this protein-packed curry will leave you feeling satisfied and nourished.

Key Information

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Number of Servings: 2
Serving Size: 1 bowl

Nutritional Information (Per Serving)

• Calories: ~350
• Protein: 18g
• Carbohydrates: 30g
• Fat: 18g
• Fiber: 10g

Ingredients List

• 1 cup cooked lentils (200g)
• 2 cups fresh spinach (60g)
• 1 onion, chopped
• 1 can (400ml) coconut milk
• 2 tsp curry powder
• 1 tbsp olive oil
• Salt and pepper to taste

Optional: Serve with rice, quinoa, or flatbread.

Detailed Method of Preparation

1. Sauté the onion: Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
2. Add the spices: Stir in the curry powder and cook for 1 minute to release the flavors.
3. Cook the spinach: Add the fresh spinach and stir until wilted, about 2 minutes.
4. Add lentils and coconut milk: Pour in the cooked lentils and coconut milk. Stir well and season with salt and pepper.
5. Simmer the curry: Reduce the heat to low and let the curry simmer for 10 minutes, stirring occasionally.
6. Serve hot: Ladle the curry into bowls and enjoy with rice, quinoa, or naan bread.

Tips for Culinary Success

• Use canned lentils for convenience: If short on time, use canned lentils. Just rinse them thoroughly before adding to the curry.
• Adjust the spice level: Add chili flakes or cayenne pepper if you prefer your curry spicy.
• Make it heartier: Toss in roasted sweet potatoes or chickpeas for extra texture and flavor.
• Storage tip: Store leftovers in the fridge for up to 3 days. This curry also freezes well for easy meal prep.

Frequently Asked Questions (FAQs)

1. Can I use other greens instead of spinach?
Yes! Kale, Swiss chard, or mustard greens are great alternatives.

2. What type of lentils work best for this recipe?
Brown, green, or canned lentils work best as they hold their shape. Red lentils can also be used but will break down for a thicker consistency.

3. Can I make this curry without coconut milk?
Yes, substitute with almond milk or a mix of vegetable broth and plant-based yogurt for a creamy texture.

This lentil and spinach curry is not only packed with plant-based protein but also bursting with comforting flavors. Perfect for a cozy weeknight dinner or a make-ahead meal, it’s a dish you’ll want to enjoy again and again. Give it a try, and discover how easy it is to create restaurant-quality curry at home!