Lentil Coconut Curry

An easy and delicious lentil coconut curry that's perfect for weeknight meals. This dish is ready in under 30 minutes and will delight your taste buds with a delightful blend of spices.

By @minaelleskitchen.ca

Original recipe source

Cook time: 25 minutes

Servings: 2

Ingredients

• 0 cup Rice If needed, as served alongside curry
• 1 tbsp Olive Oil
• 1 small Onion chopped
• 3 cloves Garlic minced
• 1 Red Bell Pepper diced
• 19 fl oz Lentils drained and rinsed
• 1 tsp Curry Powder
• 0.5 tsp Cumin Powder
• 0.5 tsp Garlic Powder
• 0.5 tsp Turmeric Powder
• 0 pinch Salt
• 0 pinch Black Pepper
• 1 tbsp Tomato Paste
• 13.5 fl oz Coconut Milk
• 1 cup Kale or Spinach washed and chopped
• 0.25 cup Cilantro chopped
• 0 Naan homemade or store-bought
• 0 Cilantro remaining for garnish

Instructions

1. If serving with rice, cook the rice according to the package directions.
2. Dice the onion and fry over medium heat with olive oil, stirring occasionally until translucent.
3. Peel and mince the garlic, then add it to the pot. Dice the red bell pepper and add it to the mix.
4. Drain and rinse the can of lentils. Add lentils, curry powder, cumin, turmeric, garlic powder, salt, pepper, tomato paste, and coconut milk to the pot. Mix well, reduce heat to medium-low, and let it simmer for about 10-15 minutes until the curry thickens.
5. Wash and chop the kale or spinach, then mix into the curry along with half of the chopped cilantro. Remove the pot from heat after 2 minutes.
6. Serve over a bed of rice or with homemade naan, garnish with the remaining cilantro, and enjoy!