Red Lentil Curry with Cauliflower and Spinach

A creamy, spiced lentil curry with cauliflower, bell pepper and spinach. The red lentils provide protein and satiety, turmeric, ginger and curry powder add flavor, and with little oil and light coconut milk it stays light.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 120 g red lentils
• 80 g onion
• 2 pc garlic cloves
• 10 g fresh ginger
• 1 tsp cooking oil
• 2 tsp curry powder
• 0.5 tsp turmeric
• 1 can chopped tomatoes
• 300 ml vegetable stock
• 250 g cauliflower florets
• 1 pc red bell pepper
• 150 g fresh spinach
• 100 ml light coconut milk
• 0.5 pc lemon (juice)
• 1 bunch coriander
• salt
• pepper

Method

1. Peel the onion and finely dice it. Finely chop the garlic and ginger.
2. Heat the oil in a large pot over medium heat, then sweat the onion, garlic and ginger in it for 3 minutes until translucent.
3. Briefly toast the curry powder and turmeric until fragrant.
4. Rinse the red lentils under cold water, add them to the pot with the chopped tomatoes and the vegetable stock, and bring to a boil.
5. Reduce the heat and let everything simmer gently for about 10 minutes.
6. Cut the cauliflower into small florets and dice the bell pepper. Add both to the lentils and simmer for another 10 minutes, until the vegetables are still firm to the bite and the lentils are soft.
7. Stir in the spinach until it wilts. Stir in the coconut milk and season with lemon juice, salt and pepper.
8. Wash the coriander, coarsely chop it and sprinkle it over the curry. Serve hot.