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10Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. coconut oil
- 1 yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 Tbsp. fresh grated ginger
- 1 Tbsp. curry powder
- 15 oz. crushed tomatoes
- 14 oz. coconut milk
- 15 oz. lentils (drained and rinsed)
- 4 cups fresh spinach (chopped packed)
- chopped fresh cilantro (Optional garnish:)
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Reviews(14)
Hi 2 days ago
This dish is wonderful! I added 3x the curry powder, a 1/4 tsp of cayenne, and a couple of shakes off all vegetables seasoning for an “Extra Kick”!
Antea Singleton 9 months ago
Bland at first but used chili pepper, turmeric and garam masala. Made a HUGE difference.
Simply Wellness a year ago
Great! I added extra 1/2 Tbsp of curry powder and multiple handfuls of our spinach to use it up! The tomatoes I used were fire roasted. Then added a sprinkle of Maldon sea salt flakes to top.
Bodnar 2 years ago
Very flavorful. Used both red curry paste and a couple tsp dried curry. Had nice flavor and a bit of heat.
Lori Feller 2 years ago
Delicious. Doubled amount of ginger and tripled amount of curry and used fire roasted tomatoes. Also used dry lentils and put them in at boil.
Mindy VB 2 years ago
i found the curry a little bland. i have added turmeric and going to see what it is like tomorro.
Anita Cardona 3 years ago
It was OK. I didn’t find it very flavorful. I thought that the tomatoes overpowered the rest of the flavors.
Nom 3 years ago
Yum added cauliflower, minced mushrooms (didn’t have enough lentils) diced carrots and more curry powder and hot Garamond masala
Served over rice with raita
Gwen 4 years ago
I had to add red pepper flakes and cook it for 45 minutes longer than recommended but it's a really great recipe.