Ingredients
Scale
- 1 cup dry red lentils, rinsed thoroughly
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 can (14 oz) crushed tomatoes or tomato sauce
- 1 can (14 oz) light coconut milk
- 2 cups vegetable broth (or water with a bouillon cube)
- 2 cups fresh spinach or kale
- 1 tablespoon cooking oil (vegetable or coconut)
- Salt and pepper to taste
- Optional: Fresh cilantro and lime wedges for serving
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent and slightly golden. Stir in the minced garlic and grated ginger. Cook for another 60 seconds until the mixture smells fragrant, being careful not to burn the garlic.
- Sprinkle the curry powder and turmeric over the onion mixture. Stir constantly for about 1 minute. Toasting the spices in oil “blooms” their essential oils, which creates a much deeper and more complex flavor profile for your curry.
- Add the rinsed red lentils, crushed tomatoes, coconut milk, and vegetable broth to the pot. Stir well to combine. Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 20 to 25 minutes. The lentils should be soft and have absorbed most of the liquid, creating a thick, creamy consistency.
- Remove the lid and stir in the fresh spinach or kale. The residual heat will wilt the greens within a minute or two. Taste the curry and add salt and pepper as needed. If the curry is too thick, splash in a little more broth or water until you reach your desired consistency.
- Ladle the warm curry into deep bowls. Serve it as is, or pair it with a side of steamed basmati rice or warm naan bread. Top each bowl with a handful of fresh cilantro and a squeeze of lime juice to brighten the earthy flavors.
- Cook Time: 40 minutes