Red lentils with coconut milk and spinach

Name: Red lentils with coconut milk and spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Ingredients: 1 pcs onion; 2 tbsp olive oil; 2 tbsp curry powder; 0.5 tsp mustard seeds; 0.5 tsp turmeric; 200 g red lentils; to taste salt; 400 ml coconut milk; 1 pcs lime; 400 ml water; 50 g cashews; 100 g fresh spinach; 15 g cilantro

A red lentil dish prepared with coconut milk, spinach, cashews, and lime juice.

Total: 45 min
Servings: 3
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 419
Protein: 19 g
Fat: 18 g
Carbs: 50 g

Ingredients

for 3 servings

onion1 pcs
olive oil2 tbsp
curry powder2 tbsp
mustard seeds0.5 tsp
turmeric0.5 tsp
red lentils200 g
saltto taste
coconut milk400 ml
lime1 pcs
water400 ml
cashews50 g
fresh spinach100 g
cilantro15 g

Method

4 steps

Heat the olive oil in a large pot and sauté the chopped onion for 5 minutes.
Add the curry powder, mustard seeds, turmeric, and rinsed lentils. Cook for another 5 minutes, stirring constantly.
Pour in the coconut milk and water, then add the salt and lime juice. Bring to a boil, cover with a lid, and simmer over low heat for 20-25 minutes, stirring occasionally.
When the lentils are soft, add the cashews, spinach, and chopped cilantro. Heat the dish for another 3-4 minutes until the spinach is wilted.