Creamy Coconut Curry with Green Lentils and Spinach
There is something mega crave-able about a coconut curry; I think it’s the sweetness that the coconut brings. I love the heat and saltiness, too. Add to that some fresh cilantro, cooling yogurt, and a squeeze of lime juice, and you’ve got yourself an extremely well-rounded dish in about an hour! We make this roughly every other week because it’s so fucking good. Hope you think so, too. 😘
Creamy Coconut Curry with Green Lentils and Spinach
Hits all the G-Spots with heat, salinity, sweetness, and a CREAMY texture. BOING!!!
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Equipment
- 6qt Dutch Oven, or equivalent sized pot with lid
Ingredients
- 1 large yellow onion, chopped
- ½ tsp crushed red pepper
- ½ Tbsp garlic, minced
- ½ Tbsp ginger, minced
- 1 Tbsp green curry powder
- ¼ tsp turmeric
- 2 cups broth (veg or chicken)
- 1 cup uncooked green lentils
- 1 – 13 oz can coconut milk
- 8 oz fresh baby spinach
- olive oil
- kosher salt
- black pepper
TO SERVE!
- 1 cup uncooked rice, rinsed
- plain Greek yogurt (Fage!)
- chopped cilantro
- protein of your choice
- lime
- naan, if you want!
Instructions
FOR THE RICE!
- Cook rice according to package. Keep warm.
FOR THE GREEN LENTIL CREAMY COCONUT CURRY!
- Place a medium pot over medium-low heat and add a big squirt of olive oil.
- Add onion to oil with a pinch of salt, a little black pepper, and your crushed red pepper. Sauté until translucent, about 10 minutes.
- Throw in garlic and ginger and cook until intoxicatingly fragrant, 1 minute.
- Sprinkle curry and turmeric on top of onion mixture and stir until very well combined. Let it all cook together for 2 minutes.
- Pour in your broth and scrape bottom of pot for any stuck-on niblets. Add green lentils and stir to make sure everyone is wet.
- Turn up the heat to bring the mixture to a boil and then reduce immediately to a simmer (a low heat where the contents are still bubbling). Cover pot and simmer for about 25 minutes or until lentils are soft and cooked completely through.
- Once the lentils are done cooking, add coconut milk to pot and stir to combine.
- Now let's repeat the simmer process! Turn heat up and bring coconut milk to a boil, then reduce immediately to a simmer. Cook uncovered for about 10 minutes, stirring often so nothing burns at the bottom!
- Almost there, y'all!!! Throw in your spinach and stir until it's wilted. Taste and season, if necessary, with more curry, salt, black pepper, and/or crushed red pepper.
FOR THE PLATING!
- In a large bowl, fill half of bottom with rice.
- Fill other half with curry mixture.
- Top with protein (if using), a dollop of yogurt, cilantro, and a fresh squeeze of lime juice!
- Scoop with naan if you'd like, you're the boss, bitch!!!
Notes
1.) Set up your ‘mise en place.’ This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it’s time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable!
Tried this recipe?Let us know how it was!
Equipment:
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Delightfully easy and my family ate it UP on some basmati rice. I couldn’t find curry powder so I used paste and even threw in a diced sweet potato for more veggies. It’s delicious and filling. Make it now!
Yum yum YUM, and sweet potato for the win!!!