Recipes › Dinner

• Dinner
• 35 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Coconut lentil curry

Vegan red lentil and coconut curry with spinach and rice.

Calories

681

Protein

24 g

Carbs

91 g

Fat

28 g

Per serving. Makes 4 servings.

Ingredients

• 1 tbsp Coconut oil
• 1 Onion
• 3 Garlic
• 15 g Fresh ginger
• 2 tsp Curry powder
• 1 tsp Ground turmeric
• 250 g Red lentils, dry
• 400 ml Coconut milk, canned
• 400 g Chopped tomatoes, canned
• 300 ml Vegetable stock
• 150 g Spinach
• 600 g Brown rice, cooked

Contains: Celery, Mustard. Always check the labels of what you buy.

Method

1. Peel and chop the onion, crush the garlic and grate the ginger. Rinse the lentils.
2. Heat the coconut oil in a large pan and soften the onion for 5 minutes. Add the garlic, ginger, curry powder and turmeric for 1 minute.
3. Add the lentils, coconut milk, tomatoes and stock. Simmer for 20 minutes, stirring often, until the lentils are soft.
4. Stir in the spinach until wilted.
5. Serve with the warm rice.

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