Coconut Lentil Curry with Greens
This Coconut Lentil Curry is a 30 minute easy dinner idea that's healthy and full of flavor; it's a plant based recipe flavored with Thai curry paste.
Ingredients
- 2 cupsuncooked white or brown basmati rice, to serve (or instant pot basmati rice)
- 2 cupsbrown or green lentils
- 8 cupschopped leafy greens: spinach, kale, or chard
- 1 tablespoonolive oil
- 13 ½ounce can coconut milk
- 3 tablespoonsthai red curry paste
- 2 tablespoonstomato paste
- 1 teaspoonkosher salt
- fresh ground black pepper
Directions
- 1
Make the rice according to How to Cook Basmati Rice (or Instant Pot Rice).
- 2
Place the lentils in a saucepan with 6 cups warm water. Bring to a low boil, then boil for about 20 minutes until tender (taste to assess doneness). Drain, then add a few pinches of salt.
- 3
Meanwhile, wash the greens, remove the stems and chop the leaves. (If using prewashed baby spinach, you can skip this step.) In your largest skillet, heat the olive oil over medium high heat. Add the greens and sauté for several minutes until tender and bright green.
- 4
When the lentils are done, add them to the skillet with the greens. Over medium high heat, stir in the coconut milk, Thai red curry paste, tomato paste, kosher salt, and fresh ground black pepper. Cook for a few minutes until heated through and the sauce is thickened.
- 5
Taste and add a few pinches of salt if desired. Serve with rice.