How to Make Hearty Red Lentil Vegetable Curry with Spinach
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Rinse lentils well. Heat olive oil in a pot and sauté onion and garlic for 3 minutes.
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Add zucchini and carrot, cook 3 more minutes.
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Stir in curry powder, cumin, turmeric, salt, and pepper.
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Pour in water, tomatoes, and lentils. Simmer covered for 20 minutes until lentils are soft.
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Add coconut milk and spinach. Simmer 3 minutes until spinach wilts and curry thickens.
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Serve hot with chopped cilantro.
Pro Tips for Perfect Hearty Red Lentil Vegetable Curry with Spinach
- 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 dried red lentils, 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 Hearty Red Lentil Vegetable Curry with Spinach?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Hearty Red Lentil Vegetable Curry with Spinach?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for dried red lentils?
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.