Savory Lentil Curry with Coconut Milk and Spinach

A warming and nutritious vegan curry that combines the earthy flavors of lentils with creamy coconut milk and fresh spinach. Ideal for a healthy dinner.

• 30 minutes
• 2 servings
• Main course

• gluten-free
• lactose-free
• nut-free
• vegan
• vegetarian
• antioxidant
• blood-sugar balancing
• folatreich
• microbiome-friendly
• aids digestion
• vitamin-k-reich

Ingredients

• 150 g Lentils ((Red lentils))
• 400 g Coconut milk
• 400 g Spinach
• 100 g Onion
• 6 g Garlic
• 2 piece Ginger (cm)
• 1 piece Turmeric
• 1 piece Cumin
• 400 g Tomatoes ((diced))
• 5 g Olive oil (Extra Virgin)
• 7.5 g Coriander

Instructions

1. Heat olive oil in a large pot. Sauté onions until translucent.
2. Add garlic and ginger, and sauté for 1 minute.
3. Sprinkle in turmeric and cumin, and briefly toast until fragrant.
4. Add lentils and diced tomatoes. Pour in coconut milk and about 200 ml of water. Bring to a boil, then simmer over medium heat for about 15-20 minutes until the lentils are cooked and the curry thickens.
5. Add spinach and stir until wilted. Season with salt and pepper.
6. Garnish with fresh coriander and serve hot, ideally with brown rice.

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