Red Lentil Curry with Spinach and Coconut

A creamy lentil curry with coconut milk, tomatoes and fresh spinach, ready in just under 25 minutes in one pot. Served with rice or flatbread, it quickly becomes a filling after-work dinner.

By yumbelo · 2 servings · 25 minutes

Ingredients

  • 1 Stück Onion
  • 1 Stück Garlic clove
  • 1 TL Ginger, freshly grated
  • 1 EL Cooking oil
  • 1 EL Curry powder
  • 150 g Red lentils
  • 400 ml Coconut milk
  • 400 g Chopped tomatoes
  • 300 ml Water
  • 150 g Fresh spinach leaves
  • 1 Stück Lime, juice
  • Salt
  • Pepper

Method

  1. Finely dice the onion and garlic. Heat the cooking oil in a pot and sweat the onion over medium heat for about 3 minutes, until translucent.
  2. Add the garlic and ginger and sweat for 1 more minute. Stir in the curry powder and toast briefly until fragrant.
  3. Add the red lentils, coconut milk, chopped tomatoes and water, bring to a boil, then cover and simmer over low heat for about 15 minutes, until the lentils are soft. Stir occasionally so nothing sticks to the bottom.
  4. Stir in the spinach and let it wilt for about 2 minutes.
  5. Season with the lime juice, salt and pepper. If the curry is too thick, add a little more water as needed.
  6. Divide between two plates and serve immediately.