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Vegetarian lentil curry

Vegetarian lentil curry

By Francesco Rizzo
40’ Prep time
40’ Cook time
80’ Total time
523 Calories
8 Serving

Summary

This vegetarian lentil curry makes for an amazing meatless meal! veggie and flavor packed, this vegetarian curry can be served with your grain of choice. enjoy!
Francesco Rizzo 0 Followers

Step by Step

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Step 1

Heat 1 tablespoon of coconut oil in a large Dutch oven over medium/high heat. Add onion to the coconut oil with ¼ teaspoon of salt and turmeric. Saute the onion for 3-4 minutes. Add the garlic and ginger and cook them until fragrant or for 1-2 minutes.
Step 2
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Step 2

Add spinach, crushed tomatoes, and the remaining salt, and toss all of the ingredients together. Cover the pot and allow the spinach to wilt, for about 2-3 minutes.
Step 3
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Step 3

Remove the pot from the heat and scrape the spinach into a high-powered blender and blend on high until smooth. Set aside.
Step 4
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Step 4

Wipe the Dutch oven clean and melt 2 tablespoons of coconut oil over medium heat. Add the turmeric, cumin, and coriander seeds to the coconut oil. Toss all the ingredients together and toast the spices over medium heat until fragrant.
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Step 5

Add the onion and 1 teaspoon of salt to the spices and toss. Sauté the onion for 2-3 minutes and then add the garlic and ginger. Cook for an additional 2-3 minutes.
Step 6
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Step 6

Transfer the sweet potatoes, carrots, and lentils to the onion and toss. Cook everything together for 3-4 minutes. Add the crushed tomatoes, coconut milk, broth the spinach puree to the vegetables and bring to a boil.
Step 7
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Step 7

Turn the heat to low and allow the mixture to simmer for 30-40 minutes, stirring periodically to make sure the lentils are not sticking to the bottom of the pot.
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Step 8

Prepare the basmati rice while the lentils are cooking. Bring 3.5 cups water to a boil and add rice to the water and cover. Turn the heat to low and let the rice simmer for bout 20 minutes.
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Step 9

Remove the rice from the heat and fluff it with a fork. Set aside.
Step 10
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Step 10

The curry is done when the lentils still have a bite to them. Serve with rice and top with cilantro.

Tips and Warnings

  • Fresh spinach works best for this recipe.
  • Be sure you use a high-speed blender when you make the spinach puree. Everything must be blended and smooth.
  • We suggest using brown or green lentils instead of red lentils.
  • You can use any root vegetables in place of sweet potatoes and carrots.
  • If you like a spicy curry, add ½ – 1 teaspoon of cayenne pepper to the pot in step #4.

Ingredient

  • Diced sweet potatoes
    Diced sweet potatoes
  • Vegetable broth
    Vegetable broth
    3548.82 ml
  • Ground cumin
    Ground cumin
    9.86 ml
  • Crushed tomatoes
    Crushed tomatoes
    425.24 g
  • Coconut oil ⁣⁣
    Coconut oil ⁣⁣
    14.79 ml
  • Yellow onion
    Yellow onion
    0.5
  • Large yellow onion
    Large yellow onion
    0.5
  • Basmati rice
    Basmati rice
    473.18 ml
  • Coriander seeds
    Coriander seeds
    4.93 ml
  • Fresh chopped cilantro
    Fresh chopped cilantro
    59.15 ml
  • Fresh grated ginger
    Fresh grated ginger
    9.86 ml
  • Fresh spinach
    Fresh spinach
    141.75 g
  • Full-fat coconut milk
    Full-fat coconut milk
    425.24 g
  • Grated fresh ginger
    Grated fresh ginger
    9.86 ml
  • Kosher salt
    Kosher salt
    4.93 ml
  • Diced sweet potatoes
    Diced sweet potatoes
    946.35 ml
  • Garlic
    Garlic
    4 pcs
  • Green lentils
    Green lentils
    236.59 ml
  • Sliced carrot rounds
    Sliced carrot rounds
    236.59 ml
  • Turmeric powder
    Turmeric powder
    2.46 ml

Nutrition Facts

View nutrition facts
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