Coconut Lentil Curry

Serves

4

Prep Time

5 minutes

Cook Time

25 minutes

Ingredients

1 tbsp coconut oil
2 cardamom pods
2 star anise
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp turmeric
2 tsp curry powder
1 yellow onion, finely chopped
1 garlic clove, finely chopped
2 tbsp ginger, diced
½ chili pepper, finely diced
5.6 oz (160 g) red lentils
6.8 fl oz (200 ml) canned coconut milk
10 fl oz (300 ml) vegetable stock
5.3 oz (150 g) baby spinach

Nutrition

(Per Serving)

Calories

313

Fats

13 g

Protein

13 g

Carbs

36 g

Instructions

  • Heat coconut oil in saucepan over medium heat. Add cardamom, star anise, coriander seeds, cumin seeds, turmeric, and curry powder. Toast for 2 to 3 minutes until fragrant.
  • Add onion, garlic, ginger, and chili pepper. Sauté until softened, about 5 minutes.
  • Stir in lentils, coconut milk, and vegetable stock. Bring to a simmer and cook for 12 minutes, stirring occasionally.
  • Add spinach and cook until wilted.
  • Serve hot.