This nourishing curry recipe is perfect for when you need something comforting and delicious on the dinner table quickly!
3 Tbsp olive oil
3 garlic cloves, minced
1.5 tsp grated ginger
1 small onion, small diced (about 1 c)
2 large carrots, small diced (about 1 c)
1.5 Tbsp curry powder
1 tsp turmeric
1.5 c red lentils
1.5 tsp salt
1 c vegetable broth
1 can full fat coconut milk
3 oz chopped baby spinach
Juice of half a lime
In a large pan, heat oil over medium heat.
Add onion and carrots. Sauté 4 minutes until onions are beginning to soften. Add garlic, ginger, curry powder, and turmeric to the pan and sauté for 1-2 minutes more, until fragrant.
Add lentils, salt, broth, and coconut milk to the pan. Bring to a boil while mixing well, then cover and reduce heat to a gentle simmer. Let simmer for 20 minutes, then remove from heat.
Take off the lid, add spinach and lime juice and stir to combine. Serve over hot buttered rice.
If you’d like a thinner consistency, slowly add 1/2-1 c more of vegetable broth as the curry simmers, stirring well, until it reaches your desired consistency. Adjust seasoning as needed and enjoy as a soup!