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Quick Red Lentil Curry with Spinach

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Cuisine: dinner

Description



Scale

Ingredients

  • 1 1/2 cups whole-fat coconut milk
  • 1 1/2 cups water
  • 1/4 cup red curry paste (see note)
  • 3/4 cup red lentils
  • 2 cups packed baby spinach
  • 4 cups cooked brown rice or quinoa
  • Plain yogurt, garnish

Instructions

  1. In a skillet with high sides, whisk together coconut milk, water and curry paste. Bring to a boil, reduce to a simmer, and add red lentils. Let simmer for 22 to 25 minutes, just until the red lentils are tender but still hold their shape.
  2. Remove pot from heat and stir in spinach until wilted. Serve curry over cooked grain, with a dollop of yogurt, if desired.

Notes

Tips & Tricks: I’ll often keep a jar of store-bought curry paste for this dish. You can find these curries in most grocery stores.
Stock up: get the pantry ingredients you will need: red lentils, coconut milk, brown rice

Nutrition: See the information. 


Nutrition

  • Calories: 534
  • Sugar: 1
  • Sodium: 110.4
  • Fat: 21
  • Carbohydrates: 74.3
  • Fiber: 8.4
  • Protein: 16.4
  • Cholesterol: 1.5