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If you're looking for a dish that embodies comfort, nutrition, and vibrant flavors, then Creamy Coconut Lentil Curry is a perfect choice. This delightful recipe marries the earthy richness of lentils with the luxurious creaminess of coconut milk, creating a meal that is not only satisfying but also deeply nourishing. As plant-based diets gain traction in modern culinary landscapes, this dish stands out as a beacon of health and taste, appealing to vegans, vegetarians, and omnivores alike.

Creamy Coconut Lentil Curry

Discover the comforting and nourishing delight of Creamy Coconut Lentil Curry! This vibrant dish combines earthy red lentils with creamy coconut milk, creating a hearty meal that’s packed with flavor and nutrients. Infused with aromatic spices like turmeric and cumin, and finished with fresh spinach and a splash of lime, it’s a perfect option for plant-based diets. Easy to prepare, this curry is a delicious way to embrace healthy eating while savoring rich global flavors.
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Ingredients
  

1 cup red lentils, rinsed and drained

1 can (14 oz) full-fat coconut milk

1 cup vegetable broth

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

2 tablespoons red curry paste

1 teaspoon turmeric powder

1 teaspoon cumin

1 teaspoon coriander

1 tablespoon olive oil or coconut oil

1 cup spinach, roughly chopped

1 tablespoon lime juice

Salt and pepper to taste

Fresh cilantro, for garnish

Instructions
 

Sauté Aromatics: In a large pot or Dutch oven, heat the olive or coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

    Add Spices and Lentils: Incorporate the red curry paste, turmeric, cumin, and coriander into the pot, mixing well to coat the onions. Cook for an additional 2 minutes, allowing the spices to bloom. Add the rinsed lentils and stir to combine.

      Pour in Coconut Milk and Broth: Add the coconut milk and vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for about 20 minutes, or until the lentils are tender, stirring occasionally.

        Finish with Spinach and Seasoning: Once the lentils are cooked, stir in the chopped spinach and lime juice. Season with salt and pepper to taste. Allow the spinach to wilt for a couple of minutes.

          Serve: Ladle the creamy coconut lentil curry into bowls and garnish with fresh cilantro. Enjoy it on its own or with rice or naan for a satisfying meal.

            Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings