Coconut, lentil and spinach curry (Vegan)

Name: Coconut, lentil and spinach curry (Vegan)
Total time: 5400 s
Yield: 4 servings
Cuisine: American
Ingredients: Coconut oil for frying (or olive oil, but recommend coconut oil); Large red onion, diced; 2 garlic cloves, diced; 1 teaspoon Crushed garlic (not fresh); 2 cm ginger, peeled and diced; 1 red chilli, seeded and diced; 1 green chilli, seeded and diced; 1 tablespoon ground cumin; 1 tablespoon ground cumin; 1 tablespoon crushed coriander seeds; 1 teaspoon salt; 2 tomatoes, diced; 1 tin coconut milk; 1 tin red lentils; to taste coriander leafs, chopped, added; 1 big bag of baby spinach

Formula Delicious @cook_4512387

Cape Town, South Africa

Great vegan dish. Very filling and hearty. Works lovely with rice, roti's or naan bread. Can be stored in the fridge up to a week.

Formula Delicious @cook_4512387

Cape Town, South Africa

Great vegan dish. Very filling and hearty. Works lovely with rice, roti's or naan bread. Can be stored in the fridge up to a week.

Saved

Ingredients

90 mins

4 servings

Coconut oil for frying (or olive oil, but recommend coconut oil)
Large red onion, diced
2garlic cloves, diced
1 teaspoonCrushed garlic (not fresh)
2 cmginger, peeled and diced
1red chilli, seeded and diced
1green chilli, seeded and diced
1 tablespoonground cumin
1 tablespoonground cumin
1 tablespooncrushed coriander seeds
1 teaspoonsalt
2tomatoes, diced
1 tincoconut milk
1 tinred lentils
to tastecoriander leafs, chopped, added
1big bag of baby spinach

Saved

Steps

90 mins

1

Heat the coconut oil, fry the onions until soft and little gold (5 - 8mins)
2

Add garlic, ginger, chilli, cumin, garam masala and crushed coriander. Cook until very fragrant (2-4mins)
3

add the tomatoes, scraping up any brown bits that form on the pan. cook stirring occatinally until the liquid has reduced and the tomato chunks have softened (5-8mins)
4

Add coconut milk and mix well (can add half a cup of water if it's too dry for your taste) Bring to boil over high heat.
5

bring down temp, Add lentils and cook until tender (25-35mins)stirring occasionally to prevent the lentils from sticking to the pan. Add coriander leafs to taste.
6

Add baby spinach and fold into the curry. Cook until wilted (+-3mins)