How to Make Curried Red Lentil & Spinach Stew with Coconut
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In a large saucepan, heat olive oil over medium. Sauté onion, garlic, and ginger for 3 minutes.
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Add curry powder, turmeric, coriander, salt, and pepper; cook for 1 minute.
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Stir in red lentils, water, and coconut milk. Bring to a boil, then reduce heat and simmer for 15 minutes.
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Add spinach, stir, and simmer another 3 minutes until wilted.
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Top with fresh cilantro and serve warm.
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Pro Tips for Perfect Curried Red Lentil & Spinach Stew with Coconut
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of red lentils, rinsed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Curried Red Lentil & Spinach Stew with Coconut?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Curried Red Lentil & Spinach Stew with Coconut?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for red lentils, rinsed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
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