Winter Lentil Curry with Cauliflower and Spinach from One Pot

A warming winter curry made with red lentils, cauliflower and spinach in a creamy coconut sauce, cooked entirely in one pot. The spices turmeric, cumin and coriander provide the aroma, while lime and fresh coriander leaves add freshness at the end.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 2 pc Onions
• 3 pc Garlic cloves
• 20 g Fresh ginger
• 2 tbsp Cooking oil
• 1 tsp Turmeric, ground
• 1 tsp Cumin, ground
• 1 tsp Coriander, ground
• 1 pinch Chili powder or cayenne pepper
• 250 g Red lentils
• 3 pc Carrots
• 400 g Cauliflower
• 1 can Chopped tomatoes
• 400 ml Coconut milk
• 600 ml Water
• 200 g Fresh baby spinach
• 1 pc Lime
• 1 bunch Fresh coriander
• Salt
• Pepper

Method

1. Peel the onions and ginger and dice finely, finely chop the garlic. Peel the carrots and slice thinly. Divide the cauliflower into small florets.
2. Heat the oil in a large pot, sweat the onions, garlic and ginger in it for 3 to 4 minutes until translucent. Briefly toast the turmeric, cumin, coriander and chili until fragrant.
3. Add the lentils, carrots and cauliflower to the pot, pour in the chopped tomatoes, coconut milk and water and bring to a boil once. Reduce the heat and simmer the curry with the lid closed for about 20 minutes, until the lentils and vegetables are tender. Stir occasionally so nothing sticks to the bottom.
4. Stir in the spinach and let it wilt in 2 to 3 minutes. Season with salt and pepper and, if needed, stir in a little more water in case the curry becomes too thick.
5. Halve the lime and squeeze the juice over the curry. Coarsely chop the fresh coriander, sprinkle it over the curry and serve hot.