July 20, 2015

lentil spinach coconut curry


Well everything is in place for the chicks.  The brooder (where the chicks will live for the first few weeks of their life) is all set up and ready!!!  We are super excited and I can't wait to post pictures of them!  They will arrive Tuesday-Thursday... so check back.

Since I have been busy during the day with all my "projects" I have been focusing on quick, easy dinners at night.  This one is no exception.  It is budget friendly and delicious!  I always serve any Indian with naan, being the bread lover that I am, rather homemade or store-bought (it is easy to find, usually by the bakery bread in a package), and cucumber raita which I make in a few minutes. We ate this dish as a main course but it can also be served over rice.

Servings 4
Total Time 30 minutes

  • 1 tbsp grapeseed oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 inch piece of ginger, minced
  • 2 teaspoon curry powder
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (or more or less to taste)
  • 1 cup red lentils
  • 1, 14 ounce can coconut milk 
  • 1 cup water 
  • 4-5 ounces baby spinach
  • salt to taste
  • naan bread

1.  In a large skillet, over a medium heat, add the oil.  When hot add the onions and cook until softened, about 4-5 minutes. Add the garlic and ginger, and cook for an additional minute.

2.  Add the curry powder, cumin and cayenne pepper to the pan and stir until well combined.

3.  Stir in the lentils, coconut milk, and water.  Cover and simmer for 15-20 minutes, stirring frequently (I find that my lentils stick to the bottom of the pan otherwise), until they are tender. If the mixture looks dry at any point, stir in a few more splashes of water.

4.  Fold in the spinach and cook for a minute or two more until the spinach wilts. You may need to do this in batches depending on the size of your pan.

5.  Serve with nan and enjoy!!!!

** this recipe would also be great served over rice**

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