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Slow-Simmered Red Lentil Curry - illustrative image

Slow-Simmered Red Lentil Curry

A mild, creamy vegan curry made with red lentils, tomatoes, coconut milk, and spinach.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Calories: 207
Ingredients Method Notes

Ingredients
  

  • 1 tbsp neutral oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 tbsp grated fresh ginger
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1 cup 190 g dry red lentils, rinsed
  • 1 can 14.5 oz / 411 g diced tomatoes
  • 1 can 13.5 oz / 400 ml light coconut milk
  • 2 cups 480 ml low-sodium vegetable broth
  • 1/2 tsp fine salt
  • 2 cups 60 g baby spinach

Method
 

  1. Heat oil in a pot over medium heat. Cook onion for 5 minutes. Add garlic and ginger for 30 seconds.
  2. Stir in curry powder and cumin for 30 seconds. Add lentils, tomatoes, coconut milk, broth, and salt.
  3. Bring to a gentle boil, then simmer uncovered for 20 to 25 minutes, stirring occasionally, until the lentils are soft.
  4. Fold in spinach until wilted. Adjust thickness with water and season to taste.

Notes

Estimated nutrition per serving is shown in this recipe’s nutrition information. Values vary with brands, substitutions and portion sizes. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.