Description
Six bowls of tomato-coconut brown lentil curry with wilted spinach.
Ingredients
Scale
- 1 1/2 cups Dry brown lentils
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Mild curry powder
- 1 teaspoon Ground cumin
- 1 14.5-ounce can Canned diced tomatoes with juices
- 1 13.5-ounce can Full-fat coconut milk
- 3 cups Low-sodium vegetable broth
- 3/4 teaspoon Fine salt
- 3 cups Fresh baby spinach
- 1 tablespoon Fresh lime juice
Instructions
- Sort and rinse 1 1/2 cups dry brown lentils. Add to a 5- to 6-quart slow cooker with one diced onion, three minced garlic cloves, 1 tbsp grated fresh ginger, 2 tbsp mild curry powder and 1 tsp ground cumin.
- Stir in one 14.5-oz can diced tomatoes with juices, one 13.5-oz can full-fat coconut milk, 3 cups low-sodium vegetable broth and 3/4 tsp fine salt. Cover and start cooking promptly.
- Cook on LOW approximately six hours until the lentils are tender throughout, stirring toward the end and adding a measured splash of hot broth only if the mixture becomes unusually dry. Add 3 cups fresh baby spinach, cover and cook approximately fifteen minutes more until wilted and the curry is hot throughout.
- Turn off the cooker and stir in 1 tbsp fresh lime juice. Taste and adjust salt, then divide into six working bowls. Measure actual final volume, lentil texture and cooker timing in a kitchen trial; optional rice is not included in the measured card.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: about six hours on LOW and fifteen minutes after spinach is added; cooker and lentil age vary.
- Prep Time: 20 minutes
- Cook Time: 375 minutes
- Category: Dinners
Nutrition
- Serving Size: Approximately one and a quarter cups, pending actual cooked volume