One-Pot Coconut Red Lentil Curry with Spinach

Ingredients

• 1 tablespoon neutral cooking oil
• 1 medium yellow onion, diced
• 3 garlic cloves, finely chopped
• 1 tablespoon finely grated fresh ginger
• 1 1/2 tablespoons curry powder
• 1 teaspoon ground cumin
• 2 tablespoons tomato paste
• 1 1/2 cups red lentils, rinsed
• 1 can (13.5 ounces) unsweetened coconut milk
• 3 cups low-sodium vegetable broth
• 1/2 teaspoon kosher salt, plus more to taste
• 5 ounces baby spinach
• 1 tablespoon fresh lime juice
• 1/4 cup chopped fresh cilantro
• 4 cups cooked basmati rice, for serving

Steps

1. Heat the oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
2. Add the garlic, ginger, curry powder, and cumin. Cook for 30 seconds, then stir in the tomato paste and cook for 1 minute.
3. Add the lentils, coconut milk, vegetable broth, and salt. Bring to a gentle boil, then reduce the heat and simmer uncovered for 18 to 22 minutes, stirring occasionally, until the lentils are tender.
4. Stir in the spinach a handful at a time and cook for 2 minutes, until wilted. Add a splash of water if the curry becomes thicker than you prefer.
5. Remove the pot from the heat and stir in the lime juice. Taste and add more salt if needed.
6. Divide the rice among four bowls, spoon the curry alongside it, and finish with chopped cilantro.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.