Creamy Coconut Lentil Curry with Spinach
Red lentils simmered with onion, garlic, ginger, curry powder, ground cumin, ground coriander, tomatoes, coconut milk, spinach, and basmati rice.
- 150 g red lentils
- 1 medium onion
- 2 cloves garlic cloves
- 1 thumb-sized piece ginger
- 1 tbsp vegetable oil
- 1½ tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 400 g chopped tomatoes
- 200 ml coconut milk
- 200 ml vegetable stock
- 100 g fresh spinach
- 15 g fresh coriander
- 300 g cooked basmati rice
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Rinse the red lentils thoroughly under cold water.
- Step 2
Finely chop the onion, garlic, and grate the ginger.
- Step 3
Heat the vegetable oil in a large saucepan or pot over medium heat.
- Step 4
Add the chopped onion and cook for 5-7 minutes until softened and translucent.
- Step 5
Add the garlic and ginger and cook for another minute until fragrant.
- Step 6
Stir in the curry powder, ground cumin, and ground coriander. Cook for 1 minute, stirring constantly, until fragrant.
- Step 7
Add the rinsed red lentils, chopped tomatoes, coconut milk, and vegetable stock to the pot.
- Step 8
Bring to a simmer, then reduce the heat, cover, and cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.
- Step 9
Stir in the fresh spinach and cook for 2-3 minutes until wilted.
- Step 10
Season with salt and pepper to taste.
- Step 11
Finely chop the fresh coriander.
- Step 12
Serve the lentil curry hot over cooked basmati rice, garnished with fresh coriander.
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