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As the culinary world continues to embrace plant-based diets, Creamy Coconut Lentil Curry stands out as an irresistible dish that combines simplicity, flavor, and nutrition in every bite. This vibrant curry, with its rich, creamy texture and aromatic spices, not only satisfies your taste buds but also nourishes your body. Whether you’re a seasoned vegetarian or exploring meat-free meals, this dish is a delightful addition to your recipe repertoire.

Creamy Coconut Lentil Curry

Dive into the comforting world of Creamy Coconut Lentil Curry, a delightful dish perfect for plant-based eating! This vibrant curry features creamy coconut milk and nutritious red lentils, creating a meal that's both satisfying and healthy. Rich in protein and fiber, it's ideal for vegetarians and vegans alike. Easy to make with common ingredients, this recipe allows for customization to suit your taste. Serve it over rice or with naan for a nourishing experience that's bursting with flavor.
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Ingredients
  

1 cup red lentils, rinsed and drained

1 can (14 oz) full-fat coconut milk

1 cup vegetable broth

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

2 tablespoons red curry paste

1 teaspoon turmeric powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon olive oil or coconut oil

1 cup fresh spinach, roughly chopped

1 tablespoon lime juice

Salt and pepper to taste

Fresh cilantro leaves, for garnish

Instructions
 

Sauté Aromatics: Begin by heating the olive oil or coconut oil in a large pot or Dutch oven over medium heat. Once hot, add the finely chopped onion and sauté for 5 minutes, or until the onion becomes translucent and soft. Next, add the minced garlic and grated ginger, stirring constantly for about 1 minute until they release their fragrant aroma.

    Add Spices and Lentils: Stir in the red curry paste, turmeric powder, ground cumin, and ground coriander, ensuring the spices coat the onion mixture evenly. Allow the spices to cook together for about 2 minutes; this will enhance their flavors. Following this, add the rinsed red lentils and mix thoroughly to combine.

      Pour in Coconut Milk and Broth: Slowly add the full-fat coconut milk and vegetable broth to the pot, stirring gently to mix. Increase the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 20 minutes. Stir occasionally to prevent the lentils from sticking to the bottom, until the lentils are tender and cooked through.

        Finish with Spinach and Seasoning: After the lentils are cooked, fold in the roughly chopped spinach and drizzle in the lime juice. Season with salt and pepper according to your taste preferences. Allow the spinach to wilt for another 2-3 minutes, stirring lightly.

          Serve: Portion the creamy coconut lentil curry into bowls, garnishing with fresh cilantro leaves for a burst of color and flavor. This dish can be enjoyed on its own or paired with fluffy white rice or warm naan for a hearty meal.

            Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings