My Favorite Spinach Lentil Curry Recipe You Need In Your Life!

I seriously do not know how I went so long without this recipe. The flavor combinations are so tasty and I am always wanting a second plate! This dish is also plant based, low in calories, and very filling!

Lentils and beans are often overlooked, even though they’re an inexpensive way of getting a wide range of beneficial nutrients. For example, they’re packed with protein, fiber, B vitamins, iron, magnesium, zinc and potassium. Studies have shown that eating lentils are health promoting and are known to have strong antioxidant, anti-inflammatory, neuroprotective properties and help reduce risk factors of heart disease.

Spinach Lentil Curry

Ingredients

• Extra Virgin Olive Oil

• 1Yellow Onion (large, chopped)

• 3Garlic (clove, minced)

• 1 tbspGinger (peeled and grated)

• 2 tbspsCurry Powder

• 1 tspCumin

• 1/2 tspSea Salt

• 1/4 tspRed Pepper Flakes

• 1Lime (juiced)

• 1/2 cupOrganic Vegetable Broth

• 1 cup Organic Coconut Milk (from the can)

• 2 cups Lentils (cooked) (red/ green/ doesn't matter)

• 1/2 cup Cilantro (optional, roughly chopped)

• 4 cups Baby Spinach

• 1 cupJasmine Rice (dry)** (see below)

• 2 tsps Maple Syrup

Directions

1. In a large skillet, heat oil over medium heat. Add the onions, garlic and ginger to the pot, stirring and sautéing for 3 to 5 minutes until the onions begin to soften.

2. Stir in all of the curry powder, cumin, salt and red pepper flakes and continue to cook for a minute until the spices become fragrant.

3. Add the lime juice and vegetable stock. Scrape any browned bits off the bottom of the pan.

4. Then add the coconut milk, lentils and cilantro and stir to combine.

5. Wilt in the spinach 2 cups at a time.

6. Bring the curry to a gentle boil then reduce heat and simmer for 15 minutes.

7. ••Meanwhile, cook your rice according to the instructions on the package. (I like to sprinkle cilantro and lime juice into the rice as well as season with1 tsp of cumin and salt/pepper.)

8. When the curry has thickened slightly, stir in the maple syrup.

9. Divide the cooked rice onto plates and top it with the curry.

10. Enjoy!

Options:

• No Rice- Serve alone or with quinoa, couscous or potatoes instead.

• Leftovers - Keep covered in the fridge for up to 4 days or in the freezer for up to 2 to 3 months.

• Too Thick - If the curry gets too thick, add extra vegetable broth to thin it.

• More Flavor- Add extra cilantro and lime.

I hope you enjoy this recipe! If you are looking for a done for you 7 day meal plan you can grab a copy here! I offer meal planning and coaching services for all your nutritional needs, you can check out my services I offer over on my website here.