Coconut Lentil Curry

🛒 Ingredients

• Red lentils 200 g · 700 kcal
• Full-fat coconut milk 380 g · 760 kcal
• Onion 150 g · 60 kcal
• Garlic cloves 20 g · 30 kcal
• Fresh ginger, grated 15 g · 12 kcal
• Canned diced tomatoes 400 g · 80 kcal
• Fresh spinach 100 g · 23 kcal
• Vegetable oil 30 g · 270 kcal
• Ground turmeric 5 g · 17 kcal
• Ground cumin 5 g · 18 kcal
• Ground coriander 5 g · 15 kcal
• Chili powder (or fresh green chili) 5 g · 14 kcal
• Vegetable broth 480 g · 0 kcal
• Fresh lime juice 30 g · 8 kcal
• Fresh cilantro, chopped 15 g · 4 kcal

👨‍🍳 Instructions

1. Rinse the red lentils thoroughly under cold water until the water runs clear; set aside.
2. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened and translucent, about 5-7 minutes.
3. Add minced garlic and grated ginger; cook for another minute until fragrant, being careful not to burn.
4. Stir in turmeric, cumin, coriander, and chili powder. Cook for 30 seconds, stirring constantly, to toast the spices.
5. Pour in the diced tomatoes, vegetable broth, and rinsed lentils. Stir well, bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes.
6. Stir in the full-fat coconut milk and fresh spinach. Cook for another 5 minutes, or until the spinach has wilted and the curry is heated through.
7. Remove from heat, stir in fresh lime juice, and season with salt to taste. Garnish with fresh cilantro before serving.