Vegetables & legumes
Lentil curry with coconut milk
Spiced lentils in a creamy coconut and spinach sauce.
VegetarianVeganGluten-free
Ingredients
- 250 g pardina lentils
- 1 onion
- 3 garlic cloves
- 1 piece of ginger of 2 cm
- 300 g coconut milk
- 100 g spinach
- 40 g olive oil
- 2 teaspoons curry powder
- 1/2 teaspoon turmeric
- 500 g water
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Chop the onion, the garlic and the ginger 4 sec/speed 5 and scrape down the sides with the spatula.
- Add the oil and saute 7 min/Varoma/spoon speed.
- Add the curry and the turmeric and saute 1 min/Varoma/spoon speed.
- Add the lentils, the water and the salt. Set 25 min/100C/reverse/spoon speed.
- Add the coconut milk and the spinach and set 8 min/100C/reverse/spoon speed.
- Check the doneness of the lentils and adjust salt.
- Serve with rice or naan bread.
Tips
- Pardina lentils hold up well to cooking without falling apart.
- A dash of lime at the end provides a great contrast.
- Serve with chopped fresh cilantro on top.
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