Indian Lentil Curry
A spiced lentil-based curry made with aromatics, lentils, and a swappable vegetable or protein. The curry simmers into a thick, warm sauce served over rice or with flatbread.
Ingredients
Method
Dice the onion. Mince the garlic and ginger. Rinse the lentils.
Heat coconut oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes until softened.
Stir in garlic and ginger, cooking for 1 minute until fragrant.
Add garam masala, turmeric, and cumin; stir constantly for 30 seconds to bloom the spices.
Pour in the vegetable broth and add the rinsed lentils. Bring to a boil, then reduce heat and simmer uncovered for 18–20 minutes, stirring occasionally, until lentils soften.
Add the canned tomatoes (with juice) and the spinach. Simmer for 5–7 minutes until the spinach wilts and the sauce thickens to your preferred consistency.
Season with salt and black pepper to taste. Stir in the lime juice.
Transfer to a serving bowl and garnish with fresh cilantro. Serve warm with rice, flatbread, or naan.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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