Coconut Green Curry Lentils with Spinach

Green curry paste is a key ingredient in Thai cuisine and is made from a combination of green chilies, garlic, shallots, lemongrass, and other fragrant herbs and spices.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

Print Recipe

Medium

Coconut Green Curry Lentils with Spinach

Cooking Method: Simmering Cuisine: Asian, Indian Courses: Gluten free, Lunch, Main Course, Vegan, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 30 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Red Lentils
• 400 milliliter Coconut Milk
• 150 gram Spinach
• 2 teaspoon Green Curry Paste
• 1 medium Onion
• 2 cloves Garlic Clove
• 1 teaspoon Ginger
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Salt
• 1 tablespoon Vegetable Oil

Instructions

1. Heat vegetable oil in a large saucepan over medium heat.
2. Add chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
3. Stir in green curry paste, cumin powder, coriander powder, turmeric powder, and salt. Cook for 1-2 minutes.
4. Add red lentils and coconut milk. Bring to a simmer and cook for 20-25 minutes, or until lentils are tender.
5. Stir in spinach and cook until wilted.
6. Remove from heat and let it rest for 5 minutes.
7. Serve hot with rice or naan bread.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 45g15%

Sugars 5g

Protein 15g30%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.