Print

Spinach and mushroom lentil curry with coconut milk delights!

Spinach and mushroom lentil curry with coconut milk
Print Recipe

A delicious and creamy spinach and mushroom lentil curry made with coconut milk, perfect for a comforting meal.

Ingredients

Scale
  • 1 cup lentils
  • 2 cups spinach, chopped
  • 1 cup mushrooms, sliced
  • 1 can (400ml) coconut milk
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tablespoons curry powder
  • 1 tablespoon olive oil
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Rinse the lentils under cold water and set aside.
  2. In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent.
  3. Add minced garlic and grated ginger, cooking for another minute until fragrant.
  4. Stir in the sliced mushrooms and cook until they are soft.
  5. Add the curry powder and stir well to coat the vegetables.
  6. Pour in the coconut milk and bring to a simmer.
  7. Add the rinsed lentils and chopped spinach, stirring to combine.
  8. Cover and cook for about 25-30 minutes, or until the lentils are tender.
  9. Season with salt to taste and garnish with fresh cilantro before serving.

Notes

  • Serve with rice or naan for a complete meal.
  • Adjust the spice level by adding chili powder if desired.
  • This dish can be made ahead and reheated for easy meal prep.

Nutrition

Find it online: https://bibodorecipes.com/spinach-mushroom-lentil-curry-coconut-milk-recipe/