Easiest Way to Cook Perfect Coconut, lentil and spinach curry (Vegan)

Coconut, lentil and spinach curry (Vegan). For the lentil spinach curry: Add the lentils to a saucepan along with enough water to cover them by several inches. Bring to a boil, and cook for about The coconut and ginger rice is my favourite thing - I eat it right out of the rice cooker. Also, I like to cook the lentils and rice the day before while doing.

This coconut lentil curry recipe is ridiculously simple to make. This easy to make Instant Pot Coconut Spinach Lentil Curry or you can even call it Instant Pot Vegan Lentil Soup / Spinach Lentil Soup recipe is a healthy Instant Pot Vegan recipe that makes a perfect Meatless Monday Dinner. Brown Lentil we also call it Whole Masoor Dal in India. You can have Coconut, lentil and spinach curry (Vegan) using 16 ingredients and 6 steps. Here is how you cook that.

Ingredients of Coconut, lentil and spinach curry (Vegan)

1. 🢂 of Coconut oil for frying (or olive oil, but recommend coconut oil).
2. 🢂 of Large red onion, diced.
3. 🢂 2 of garlic cloves, diced.
4. 🢂 1 teaspoon of Crushed garlic (not fresh).
5. 🢂 2 cm of ginger, peeled and diced.
6. 🢂 1 of red chilli, seeded and diced.
7. 🢂 1 of green chilli, seeded and diced.
8. 🢂 1 tablespoon of ground cumin.
9. 🢂 1 tablespoon of ground cumin.
10. 🢂 1 tablespoon of crushed coriander seeds.
11. 🢂 1 teaspoon of salt.
12. 🢂 2 of tomatoes, diced.
13. 🢂 1 tin of coconut milk.
14. 🢂 1 tin of red lentils.
15. 🢂 to taste of coriander leafs, chopped, added.
16. 🢂 1 of big bag of baby spinach.

This vegan lentil curry is absolutely amazing. This vegan lentil curry is absolutely amazing. It's simple, exotic, spicy, tasty, creamy and has an intense coconut flavor. I like to serve it with rice.

step by step Coconut, lentil and spinach curry (Vegan)

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).

The red lentils provide a sturdy base that is complemented by the tender baby carrots and spinach. Once carrots and lentils are soft, add in spinach. Once frozen spinach is heated (or fresh spinach is wilted) turn off heat and serve. These rich, creamy, and earthy Coconut Curry Lentils are an easy and delicious vegan option for dinner or weekly meal prep! Watch the lentils don't stick by stirring frequently and/or Once the lentils are cooked they will break down quite a bit and you'll have a reasonably thick dahl like consistency.