Hearty blend of lentils, coconut milk, and vegetables simmered with spicy red curry for a cozy, flavorful dish.
# What You Need:
→ Lentils & Pulses
01 - 1 cup dried red lentils, rinsed
→ Vegetables
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 medium carrot, diced
06 - 1 red bell pepper, diced
07 - 2 cups baby spinach
08 - 1 small zucchini, diced (optional)
→ Liquids
09 - 1 tablespoon vegetable oil
10 - 3 tablespoons red curry paste
11 - 1 can (400 ml) full-fat coconut milk
12 - 4 cups vegetable broth
13 - 1 tablespoon soy sauce or tamari
14 - Juice of 1 lime
→ Seasonings & Garnishes
15 - 1 teaspoon ground turmeric
16 - 1/2 teaspoon salt, adjust to taste
17 - Fresh cilantro, chopped for garnish
18 - Lime wedges for serving
# How-To Steps:
01 - Heat vegetable oil in a large pot over medium heat. Add diced onion and sauté for 3 minutes until softened.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add red curry paste and ground turmeric, stirring continuously for 1 to 2 minutes to release aromatics.
04 - Add diced carrot, red bell pepper, and optional zucchini; sauté for 2 to 3 minutes.
05 - Add rinsed lentils, coconut milk, vegetable broth, and soy sauce. Bring mixture to a boil, then reduce heat to simmer uncovered for 20 to 25 minutes until lentils and vegetables are tender.
06 - Stir in baby spinach and cook until wilted, approximately 2 minutes.
07 - Incorporate lime juice and adjust seasoning with salt to taste. Serve garnished with chopped cilantro and lime wedges.
