Coconut Green Lentil Curry
This easy and delicious lentil spinach curry recipe for one is a great way to try out a vegan recipe with lentils. It's bursting with flavor and takes about 30 minutes from start to finish.
Servings 1 person
Equipment
- Large saucepan
- Measuring Spoons
- Measuring Cups
- rubber spatula
Ingredients
- ¼ cup green lentils rinsed off
- ½ can coconut milk 14.5 oz can
- ½ cup diced tomatoes
- ½ tablespoon red curry paste
- 1 teaspoon packed brown sugar
- ¼ teaspoon minced garlic
- ¼ teaspoon salt
- 2 cups fresh spinach ½ or so of frozen
- 2 cups rice cooked
- red pepper flakes optional
- fresh limes
Instructions
- Add ¼ cup rinsed lentils, ½ can coconut milk, ½ cup tomatoes, ½ Tablespoon red curry paste, 1 teaspoon packed brown sugar, and ¼ teaspoon minced garlic to medium saucepan. Bring to a boil, then reduce to simmer for 20-30 minutes.
- Prepare brown rice.
- After 20 minutes, check doneness of lentils. They should be soft. Cook another 10 or so minutes, until soft.
- Once lentils are soft, add ¼ teaspoon salt and 2 cups fresh spinach.
- Top rice with lentil spinach curry, and squeeze lime before eating. Sprinkle red pepper flakes over top if you'd like a bit of spice. Enjoy.
Notes
- You may need to add water (or more coconut milk) if sauce is really thick before lentils are softened.
- Not ready to use remaining coconut milk? Pour it into a freezer bag & freeze on a flat shelf to use for later.
- You may need to adjust cooking time to ensure lentils are cooked until soft. Refer to 'how to cook lentils' section in FAQ below.
- Do not soak lentils before cooking.
- Green lentils cook fastest, but you can use any type of lentil. Add more tomatoes or water if it doesn't have much water in it. You can also use precooked/frozen lentils to save time.
- If cooking traditional rice, start cooking when lentils start. If you want to save time, use minute or frozen rice.