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Vegan Lentil Curry
A thick, warming red lentil curry with coconut milk and spinach — ready in 30 minutes. Simmering the lentils until they're completely soft and starting to break down thickens the curry naturally without needing any extra binding.
Ingredients
Instructions
Fry onion in coconut oil until golden, add garlic and ginger.
Add all spices, cook 2 minutes.
Add lentils, tomatoes and 400ml water.
Simmer 20 minutes until lentils are completely soft.
Add coconut milk and simmer 5 more minutes.
Stir in spinach until wilted.
Season generously.
Scatter with coriander and serve with rice or naan.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
