This lusciously creamy and easy Lentil Curry is made with staples from our pantry such as canned lentils, canned pumpkin, and canned coconut milk. Quick,delicious and filling, this vegan lentil curry had us licking our plates!
Ingredients
- 3 tbsp oil
- 1 red onion
- 4 cloves garlic
- 1- inch piece of ginger
- 1/2 of a 13.5 oz can of coconut milk I used Chaokoh brand - so approximately 6.75 oz
- 1/2 of a 15 oz can 100% pure pumpkin puree I used Libby's brand, so approximately 7.5 oz
- 3/4 cup water
- 1 15 oz can of lentils I used the simple truth brand for this recipe
- 4 tsp coriander
- 2 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 cup frozen spinach not thawed
- salt and pepper to taste
- cilantro to garnish
Instructions
- Peel and chop red onion, garlic and ginger.
- Add oil to a pan over medium heat and add the chopped onion to it. Saute onion until it begins to slightly caramelize (about 15 minutes or so), stir often so onion doesn't burn.
- Add in garlic and ginger and saute a couple more minutes.
- Then add in the pumpkin puree, coconut milk, water, coriander, smoked paprika, and turmeric and stir well.
- When all ingredients are well incorporated, add in the spinach and stir well.
- Then add in the lentils and stir well - letting curry cook about a minute or two more.
- Remove from the stove and season with salt and pepper to taste.
- When serving, garnish with chopped cilantro and enjoy with Sri Lankan roti, naan, turmeric quinoa, or rice pilaf.
Nutrition
Serving: 1g | Calories: 201kcal | Carbohydrates: 15g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Sodium: 75mg | Fiber: 5g | Sugar: 3g
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