South Asian Spiced Lentil & Vegetable Curry

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

· 45 min · Beans · vegetarian, vegan, gluten-free

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Ingredients

• 1/2 cup red lentils
• 1/2 cup coconut milk
• 1 cup spinach
• 1 large tomato
• 1 onion
• 1 garlic cloves
• 1/2 tbsp curry powder
• 1/2 tbsp olive oil
• to taste salt

Method (tap to check — screen stays awake)

1. Rinse the lentils thoroughly under cold water and set aside.
2. Chop the onion and tomato into small pieces.
3. Heat 1 tbsp olive oil in a saucepan over medium heat.
4. Add chopped onion and cook 5 min until translucent and fragrant.
5. Add minced garlic and cook 30 sec more.
6. Stir in curry powder and cook 1 min to toast spices.
7. Add lentils, tomato, coconut milk, and 2 cups water.
8. Bring to a boil, then reduce heat to low, cover, and simmer 25 min until lentils are tender.
9. Stir in spinach and cook 2-3 min until wilted.
10. Season with salt to taste before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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