Red Lentil Coconut Curry

Ingredients

Macros above are per serving.

• 1.5 cups (290g) dried red lentils, rinsed
• 1 can (13.5oz) light coconut milk
• 3 cups (720ml) vegetable broth
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp red curry paste
• 1 tbsp olive oil
• 2 cups (60g) spinach

Method

1. Saute onion in olive oil 4 min, then add garlic, ginger and curry paste and cook 1 min.
2. Add lentils, coconut milk and broth; bring to a simmer.
3. Cook 18-20 min, stirring occasionally, until lentils are soft and creamy.
4. Stir in spinach until wilted and season with salt.

Nutrition (per serving)

Meal-prep tip

🥡 Thickens as it cools; thin with a splash of broth on reheat. Keeps 5 days and freezes well in portions.

Frequently asked questions