Coconut Curry Lentil and Spinach Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 tablespoons red curry paste
• 1 cup dried lentils, rinsed
• 4 cups fresh spinach, roughly chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent.
2. 2 Add garlic and ginger, cooking until fragrant.
3. 3 Stir in curry paste, cumin, and coriander, cooking for a minute.
4. 4 Pour in coconut milk and vegetable broth, stirring to combine.
5. 5 Add lentils and bring to a boil. Reduce heat, simmer uncovered for 20 minutes.
6. 6 Stir in spinach and cook until wilted and lentils are tender.
7. 7 Season with salt, pepper, and lime juice. Garnish with cilantro before serving.

Equipment

• Large pot
• Wooden spoon

Variations

• Add diced sweet potato for extra heartiness.
• Use kale instead of spinach for a different texture.

Substitutions

• Swap red curry paste with green curry paste for a tangier flavor.
• Use vegetable oil if you prefer not to use olive oil.

Pairings

• Pairs well with a crisp cucumber salad.
• A mango chutney on the side complements the flavors.

Nutrition

Tips

• For a creamier texture, blend half the stew before combining.
• Feel free to add a pinch of cayenne for extra heat.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with steamed jasmine rice or warm naan bread.
• A squeeze of lime adds brightness.

FAQ