Coconut Curried Lentils with Spinach
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Lunch, Dinner
Cuisine: Indian, Vegan
Yield: 4 servings
Ingredients
  • 26g (2 Tbsp) coconut oil
  • 1 Tbsp finely grated fresh ginger
  • 1 Tbsp finely grated fresh turmeric (or substitute 1 tsp dried powder)
  • 2 tsp minced fresh garlic
  • 36 g (¼ cup) minced shallot
  • 1 large carrot, small dice (yield ½ cup)
  • 1 tsp whole cumin seed
  • 1 tsp whole nigella seed
  • 1 tsp ground coriander
  • ½ tsp whole mustard seed
  • ½ tsp cayenne
  • 10 ml (2 tsp) tamarind paste
  • Kosher salt
  • 200g (1 cup) green, brown, or black lentils
  • 1 14-oz can full fat coconut milk
  • 300 ml (1 ¼ cups) low sodium vegetable stock or water
  • 6 oz baby spinach
  • Freshly ground black pepper
  • 4 tsp chopped fresh cilantro*
  • Cooked whole grains (e.g. quinoa or rice) for serving
  • Finely diced radish for garnish
Procedure
  1. Bloom the aromatics: In a large saucepan over medium heat, warm the coconut oil. Add the ginger, turmeric, garlic, shallot, carrot, coriander, cumin seed, nigella seed, mustard seed, cayenne, and a generous pinch of salt. Cook, stirring occasionally, until the vegetables are softened and the spices are very fragrant, 3-4 minutes.
  2. Cook the lentils: Add the tamarind paste, lentils, coconut milk, veg stock (or water), and ¾ teaspoon salt. Stir everything together, turn the heat to high, and bring the mixture to a boil. Reduce to simmer, and cook, stirring occasionally, until lentils are cooked through and liquid is reduced to a thick sauce, about 25 minutes. (Lentils should be tender enough to bite through easily, but they should hold their shape - you don't want them mushy or disintegrating.)
  3. Finish the curry: Turn off heat and stir in spinach to wilt. Season to taste with a few grinds of pepper, and additional salt if desired. Stir in cilantro.
  4. Serve: Ladle curry over cooked rice or quinoa, and top each serving with a sprinkle of diced radish.
Notes
*If you're not a cilantro fan, feel free to substitute parsley or mint instead.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/coconut-curried-lentils-spinach/