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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 261.6
  • Total Fat: 9.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 27.2 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 8.7 g
  • Protein: 14.9 g

View full nutritional breakdown of Red lentil curry with spinach and coconut calories by ingredient
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Red lentil curry with spinach and coconut



Introduction

This recipe is really yummy as is, but more coconut milk would be creamier, alas also higher in fat and calories. You can adjust the coconut milk to your tastes, the liquid should always add up to 5 cups, so for example if you increase coconut milk to 1 cup, reduce water to 4 cups. This recipe is really yummy as is, but more coconut milk would be creamier, alas also higher in fat and calories. You can adjust the coconut milk to your tastes, the liquid should always add up to 5 cups, so for example if you increase coconut milk to 1 cup, reduce water to 4 cups.
Number of Servings: 8

Ingredients

    Olive Oil, 2 tbsp
    Onions, raw, 1 cup, chopped
    2 cloves garlic, minced
    1 T ginger, minced
    1 t red pepper flakes
    Curry powder, 3 tsp
    Red lentils (uncooked),
    Coconut Milk, 3/4 cup
    Water, 4 1/4 cups
    2 cups Spinach, frozen, 1 1/2 cups (thawed)
    Fresh cilantro
    Unsweetened coconut flakes, for garnish.

Directions

Cook onion in oil on medium heat, stirring occasionally, until edges are starting to brown. Add ginger and garlic and cook, stirring, 2 minutes. Add curry powder, salt, chili flakes, water and coconut milk. Add lentils and bring up to a simmer. Cover, reduce heat to low and cook until lentils are soft, about 15 minutes. Stir in thawed spinach and cover to heat through, about 5 minutes. Serve with cilantro and coconut (optional).


Serving Size: 1 c

Number of Servings: 8







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