Quick Lentil Coconut Curry (Vegan & Ready In 30 Minutes)
This quick lentil coconut curry is a great healthy and delicious way to consume legumes. It's packed with veggies and it's ready to serve in 30 minutes. Super fast! Flavoured with wonderful spices, you need to try!
Servings: 4 people
Ingredients
The Base & Veggies
- some coconut oil
- 1 celery stick , chopped
- ½ yellow onion , cut into cubes
- 1 medium sized carrot , cut into cubes
- 2 garlic cloves , minced
- 1 cinnamon stick
- some salt
Spices & Flavour
- ½ tablespoon ras el hanout powder
- 1 tablespoon vegetable bouillon powder
- 1 teaspoon turmeric powder
- ½ teaspoon smoked paprika powder
The Rest & More Veggies
- 1 cup dry peeled split yellow lentils (200 g)
- 1 cup tomato passata (250 ml)
- 4 cup water (1 liter)
- ½ cup coconut milk (125 ml)
- 2 cup spinach leaves (70 g)
- some lemon juice , to taste
Instructions
- Heat some coconut oil in a casserole pan on medium high heat. Then add in all the base and veggies ingredients. Saute until the onion is translucent.
- Now add in all the spices to bring out the flavour. Mix well and cook for 1 minute.
- Add in the lentils, tomato passata, water and mix everything together. Bring it to a simmer and cover the pan with a lid. Cook for 15-20 minutes or until the lentils are soft and fully cooked. Stir now and then.
- Remove the lid and give the curry a stir. Add in coconut milk, spinach leaves and mix well. Continue cooking just until the leaves are wilted. Turn the heat off and add in some lemon juice. Adjust the salt if needed and black pepper to taste. Give it one last stir and serve!
How To Serve
- Serve as is. You can also serve it together with some rice, toasted baguette or flatbreads.
Nutrition
Calories: 320.1kcal | Carbohydrates: 42.9g | Protein: 15.8g | Fat: 11.1g | Saturated Fat: 8.7g | Sodium: 233.2mg | Potassium: 1036.3mg | Fiber: 18.7g | Sugar: 5.8g | Calcium: 100.6mg | Iron: 7.1mg