Spiced Lentil and Spinach Coconut Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 15-ounce can coconut milk
• 1 1/2 cups vegetable broth
• 1 cup dried lentils, rinsed
• 5 cups fresh spinach, roughly chopped
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion and cook until softened, about 5 minutes.
3. 3 Stir in garlic, ginger, cumin, coriander, turmeric, and cayenne; cook for 1 minute.
4. 4 Pour in coconut milk and vegetable broth, stirring to combine.
5. 5 Add lentils and bring to a simmer. Cover and cook for 20 minutes.
6. 6 Stir in spinach and cook until wilted, about 2-3 minutes.
7. 7 Season with salt to taste.
8. 8 Serve hot, garnished with fresh cilantro.

Equipment

• Large pot

Variations

• Add diced tomatoes for extra tanginess.

Substitutions

• Substitute coconut milk with almond milk for a lighter option.

Pairings

• Pairs well with mango chutney or a simple cucumber salad.

Nutrition

Tips

• For a thicker stew, mash some of the lentils against the side of the pot before adding the spinach.
• Feel free to use frozen spinach if fresh isn't available.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with warm naan bread or steamed basmati rice.

FAQ