Load up on fibre and protein with this super easy curry! Serve with rice or naan and some roasted veggies for a delicious, hot meal that’s ready in minutes!
1/4cup(60 mL) chopped fresh basil, plus more for serving, if desired
1/4cup(60 mL) chopped fresh cilantro
juice of a lime
To serve: plain Greek yogurt, naan, rice
Directions
Melt coconut oil in a large deep skillet over medium heat. Add onions and cook, stirring occasionally, until softened and golden around the edges, about 5 minutes.
Add garlic and curry paste to the pan, then season with salt and pepper, to taste. Stir to coat.
Add lentils, coconut milk, broth, and water. Stir to combine, then bring to a boil. Cover, reduce heat, and simmer for about 30 minutes, until lentils are tender and the liquid has reduced.
When the lentils are done, add spinach, basil, and cilantro. Cover the pan for 1-2 minutes to allow the greens to wilt. Remove the lid and juice lime into the curry. Remove from heat and stir to combine. Taste and season with more salt and pepper, as desired.
To serve, divide curry between 4 bowls. Swirl with yogurt and top with chopped basil and more lime juice. Serve with naan, or on top of rice, if desired.
Notes
If you prefer a thicker curry, blend half of the mixture.
Prefer dairy-free? Try swirling coconut yogurt into the curry instead!
1/4cup(60 mL) chopped fresh basil, plus more for serving, if desired
1/4cup(60 mL) chopped fresh cilantro
juice of a lime
To serve: plain Greek yogurt, naan, rice
1
Melt coconut oil in a large deep skillet over medium heat. Add onions and cook, stirring occasionally, until softened and golden around the edges, about 5 minutes.
2
Add garlic and curry paste to the pan, then season with salt and pepper, to taste. Stir to coat.
3
Add lentils, coconut milk, broth, and water. Stir to combine, then bring to a boil. Cover, reduce heat, and simmer for about 30 minutes, until lentils are tender and the liquid has reduced.
4
When the lentils are done, add spinach, basil, and cilantro. Cover the pan for 1-2 minutes to allow the greens to wilt. Remove the lid and juice lime into the curry. Remove from heat and stir to combine. Taste and season with more salt and pepper, as desired.
5
To serve, divide curry between 4 bowls. Swirl with yogurt and top with chopped basil and more lime juice. Serve with naan, or on top of rice, if desired.
