Recipe of Yummy Coconut, lentil and spinach curry (Vegan)

Coconut, lentil and spinach curry (Vegan) Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Budget Bytes » Recipes » Vegetarian Recipes » Vegan Recipes » Creamy Coconut Curry Lentils with Spinach. I've been trying to brain storm up some easy plant-based meals lately, and this week's creation was these Creamy Coconut Curried Lentils with Spinach, which are kind of like the creamy.

Here is the best “Coconut, lentil and spinach curry (Vegan)" recipe we have found so far. This will be really delicious.

Ingredients of Coconut, lentil and spinach curry (Vegan)

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

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.This coconut lentil curry recipe is ridiculously simple to make.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.

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).

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.

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.This coconut lentil curry has it all: it's a fast and easy dinner idea that's healthy and full of flavor.I ad-libbed with some lentils and a can of coconut milk we had on-hand, threw in some curry paste, and voila!