Description
A hearty lentil curry bowl packed with flavor and nutrients.
Ingredients
Scale
- 1 cup lentils
- 2 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 cup spinach
- Salt to taste
- 1 tablespoon olive oil
Instructions
- Rinse lentils under cold water.
- In a pot, heat olive oil over medium heat.
- Add chopped onion and sauté until translucent.
- Add garlic and ginger, sauté for another minute.
- Stir in curry powder, cumin, and turmeric.
- Add lentils and vegetable broth, bring to a boil.
- Reduce heat and simmer for 25-30 minutes until lentils are tender.
- Stir in coconut milk and spinach, cook for 5 more minutes.
- Season with salt to taste.
- Serve warm in bowls.
Notes
- Adjust spices according to your taste.
- Serve with rice or naan for a complete meal.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Lentil Curry Bowl