Vegan red lentil curry with baby spinach

Vegan red lentil curry with baby spinach: creamy, spiced and easy for every day, with red lentils, coconut milk, ginger and fresh baby spinach.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 410 kcal per serving
• Protein: 18 g
• Fat: 16 g
• Carbs: 45 g

Ingredients

• 120 g red lentils
• 2 large handfuls of baby spinach
• 1 small piece of fresh ginger
• 1 onion
• 200 ml coconut milk
• 100 ml warm vegetable stock
• 1 tbsp mild curry powder

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve · ladle

1. Finely dice the onion, peel and finely chop the ginger. Briefly rinse the red lentils and wash the baby spinach thoroughly.
2. Gently heat olive oil or avocado oil in a frying pan or wide saucepan. Cook the onion and ginger in it until soft and translucent.
3. Stir in the curry powder and toast briefly. Add the red lentils and mix everything well.
4. Pour in the coconut milk and warm vegetable stock. Simmer the curry gently until the red lentils are soft and the sauce looks creamy.
5. Fold in the baby spinach and let it wilt briefly. Season to taste with salt and, if needed, a little more curry powder.
6. Serve hot. Rice goes well with it, but it's just as good on its own in a bowl.

Good to know

A curry like this is just right when it has to be quick but should still taste like real food. Soft, creamy, warm and on the table without much effort.

Swaps

Baby spinach → kale (more vitamin K and a little more fibre). Coconut milk → unsweetened cashew cream (a little more protein, usually less saturated fat; contains tree nuts). Red lentils → yellow lentils (similar protein content, often a little milder).

Allergens

The curry is vegan and usually child-friendly if the curry powder is mild. Possible allergens depend mainly on the vegetable stock (check it for celery); in pregnancy, wash the spinach thoroughly and cook the lentils well.

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