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Mains
Thai Red Lentil & Spinach Curry
A nourishing mains recipe featuring Coconut Oil, Yellow Onion (medium, chopped), Garlic (clove, minced). Save it to your collection or download the full recipe card.
Time25 minutes
Method
- Heat the oil in a pot over medium heat. Add the onion and cook for three to five minutes until softened. Stir in the garlic, ginger, and curry paste and cook for another minute more.
- Add the vegetable broth and coconut milk and bring the sauce to a simmer.
- Add the lentils and cook for about 12 to 15 minutes or until the lentils are tender. Stir often to prevent sticking to the bottom of the pan. Add the spinach and stir until wilted, then add the lime juice. Divide between bowls and enjoy!
Recipe notes
Refrigerate in an airtight container for up to three days. One serving is approximately 1/2 cups. Extra lime wedges, cilantro, green onion, coconut aminos, or hot sauce. This recipe was created using Thai Kitchen Red Curry Paste. Brands of curry paste may differ so start with less curry paste and adjust to taste if needed. Rice, quinoa or cauliflower rice.
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