Creamy Coconut & Lentil Curry

A hearty and creamy curry made with lentils, coconut milk, and warming spices.

Serves 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:

• 200g red lentils, rinsed
• 400ml coconut milk
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 ½ tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 400g diced tomatoes
• 90g fresh spinach
• 2 tablespoons vegetable oil
• Salt and pepper, to taste
• Fresh coriander, chopped (optional garnish)

Method:

1. Sauté Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger. Sauté for 3–4 minutes, until fragrant and softened.
2. Add Spices and Base Ingredients: Stir in the curry powder, turmeric, and cumin. Cook for 1 minute to toast the spices. Add the red lentils, diced tomatoes, and coconut milk. Stir well to combine.
3. Simmer the Curry: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until the lentils are soft and the curry has thickened. Add water as needed if the curry becomes too thick.
4. Add Spinach: Stir in the spinach and cook for 2–3 minutes, until wilted. Adjust seasoning with salt and pepper.
5. Serve: Garnish with fresh coriander, if desired, and serve warm with rice or naan bread.