Dinner · Plant-based
A creamy red lentil curry with coconut milk, tomatoes and spinach. One pot, pantry spices and about 40 minutes from start to table.
Red lentils are the quickest bean in the pantry. They need no soaking and melt into a thick, creamy curry in about 20 minutes, which makes them a perfect fit for Step 6 and its focus on beans, grains and power foods.
Coconut milk makes it rich, the spices make it cozy, and a few handfuls of spinach go in at the end. A cup of dried lentils brings plenty of protein and fiber to the pot, and the whole thing costs very little to make.
Heat the oil in a large pot over medium heat. Add the onion and cook until soft and starting to turn golden, about 6 minutes.
Add the garlic, ginger, curry powder, cumin, and turmeric. Stir for 1 minute until fragrant.
Add the lentils, diced tomatoes with their juice, coconut milk, broth, and salt. Stir and bring to a boil.
Lower the heat and simmer, partly covered, for 20 to 25 minutes, stirring often so the lentils don't stick, until they are soft and falling apart.
Stir in the spinach and cook 1 to 2 minutes until wilted. Add the lime juice, taste, and adjust the salt.
Serve over rice with cilantro and lime wedges.
Free guide
Seven days of simple meals, a one-hour Sunday prep plan, nine easy recipes and one shopping list. Print it, stick it on the fridge, and taste the difference.
Free. We'll only email you about WPU, and never share your details.
