Creamy Coconut Lentil Curry

Ingredients:

• 1 cup red lentils, rinsed and drained
• 1 can (400ml) coconut milk (full-fat for creaminess)
• 2 cups vegetable broth or water
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 1 tbsp coconut oil or olive oil
• 2 tbsp curry powder (adjust to taste)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp chili powder or cayenne pepper (optional for heat)
• 1 large tomato, chopped (or 1/2 cup canned diced tomatoes)
• 1 cup baby spinach or kale (optional for added greens)
• Juice of 1 lime or 1/2 lemon
• Salt and black pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Sauté the Aromatics:
   In a large pot, heat coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
2. Add Spices:
   Stir in the curry powder, turmeric, cumin, and chili powder (if using). Let the spices toast for about a minute to release their flavors.
3. Add Lentils and Liquid:
   Add the rinsed red lentils, chopped tomatoes, coconut milk, and vegetable broth. Stir well to combine.
4. Simmer the Curry:
   Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, stirring occasionally, until the lentils are soft and the curry has thickened.
5. Add Greens and Season:
   If using spinach or kale, stir it in during the last 5 minutes of cooking until wilted. Add salt and pepper to taste. Squeeze in fresh lime or lemon juice for a bright, zesty finish.
6. Serve:
   Ladle the creamy curry into bowls and garnish with fresh cilantro. Serve with steamed basmati rice, quinoa, or warm naan.

Tips:

• For extra protein, add cubed tofu or chickpeas.
• If you prefer a thicker curry, simmer uncovered for a few extra minutes.
• Store leftovers in the fridge for up to 4 days—this curry tastes even better the next day!