Creamy Spinach Lentil Curry

Weeeee!  MoFo is here!  MoFo is here!  What an exciting month for the vegan blogosphere.  There are over 700 blogs participating this year, so be prepared to be inspired and have your stomach grumble in delight.  There is a complete list of all blogs participating in MoFo here, which I suggest you check out so you don’t miss any of the action.  

Let’s start MoFo off on the right foot — Indian food.  I have my methods and I typically just go by taste and instinct and it always comes out great.  This time around, though, I wrote it down to share with you!

This is on par with the spinach curries you’d get at an Indian restaurant but not as greasy.  Creamy and wonderfully spiced, yum yum.

Creamy Spinach Lentil Curry

1 tbsp canola, olive or peanut oil
1 small onion, finely diced
3 cloves garlic, minced
1 small red chili, deseeded and minced
1/2 tsp turmeric powder
1 tsp cumin powder
1 1/2 tsp curry powder
2 medium tomatoes, diced
1 cup red lentils
1 300g/10oz package frozen, chopped spinach, defrosted
1 – 1 1/4 cup vegetable broth
2 tbsp coconut milk

In a large pot, heat the oil on medium-high heat.  Cook the onions until translucent, then add the garlic and chili and cook for a minute longer.  Add the spices, stirring everything up, and cooking for another minute, frying the spices.  Add the tomatoes, defrosted spinach and red lentils.  Pour in 1 cup of broth and add salt to taste.  Bring up to boiling, then reduce heat to low, cover and simmer for 20 minutes or until lentils are soft.  If needed, add more broth.  Stir to break down lentils and ensure they are adequately cooked.  Remove from heat, stir in coconut milk and taste for salt.  Serve over brown or white basmati rice.

– Crystal

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