Easy Creamy Coconut Lentil Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

red lentils

🥗Healthier: green lentils

💰Cheaper: brown lentils

Green lentils are healthier and brown lentils are more affordable.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale offers more nutrients and frozen spinach is often cheaper.

lime juice

🥗Healthier: fresh lemon juice

💰Cheaper: bottled lemon juice

Fresh lemon juice is healthier and bottled is more convenient.

Add 3 cups of water to a pot.

Add red lentils to the water.

Add ginger and 2 cloves of garlic to the pot.

Add turmeric and coriander for flavor.

Add a small sliced red onion and a bay leaf.

Stir the mixture and add just over half a teaspoon of sea salt.

Add more water if needed to cover the lentils.

Turn on the heat to medium-low and cook for about 15 minutes.

Add a green chili (not pricked) for flavor.

Bring to a boil, then cover and let simmer for 15 minutes.

In a separate pan, add 1 tablespoon of olive oil and heat on low to medium.

Add chopped onions to the oil and fry for a few minutes.

Add garlic, Indian spice mix, curry leaves, and red and green chili peppers to the pan and cook for another 2-3 minutes.

Turn off the heat after the spices are well infused.

Add the tempered ingredients to the lentil mixture, reserving some for decoration later.

Add coconut milk and spinach to the pot.

Taste and season as needed throughout the process.

Add a pinch of chili flakes for extra kick.

Squeeze lime juice over the dish for freshness.

Plate the creamy coconut curried lentils and serve with poppadums, rice, fried plantain, and mango chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary