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Creamy Lentil and Spinach Curry with Coconut Milk and Chickpeas
Created by: Howcan Team
Ingredients
- 1 cup of red lentils
- 1 can of chickpeas, drained and rinsed
- 2 tablespoons of coconut oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon of fresh ginger, grated
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of cayenne pepper
- 1 can of coconut milk
- 2 cups of vegetable broth
- 4 cups of fresh spinach, chopped
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the red lentils under cold water and set aside.
- In a large pot, heat the coconut oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and grated ginger to the pot and cook for another 2 minutes, stirring frequently.
- Stir in the ground cumin, ground coriander, turmeric, and cayenne pepper, and cook for 1 minute to toast the spices.
- Add the rinsed red lentils, drained chickpeas, coconut milk, and vegetable broth to the pot. Bring to a simmer and cook for 20 minutes, or until the lentils are tender.
- Stir in the chopped spinach and cook for an additional 5 minutes, until the spinach is wilted.
- Season the curry with salt and pepper to taste.
- Garnish with fresh cilantro and serve the creamy lentil and spinach curry with rice or naan bread. Enjoy!
The Creamy Lentil and Spinach Curry with Coconut Milk, enhanced with the addition of chickpeas, is a delightful fusion of Indian and Middle Eastern flavors. This dish has a rich history, originating from the vibrant kitchens of South India, where it was traditionally prepared as a hearty vegetarian meal. Renowned chefs like Madhur Jaffrey and Vikas Khanna have popularized this dish, infusing it with their unique culinary expertise. Today, the best versions of this dish can be savored in the bustling streets of Mumbai and the aromatic spice markets of Kerala. The key to perfecting this curry lies in the harmonious blend of spices, including cumin, coriander, and turmeric, which infuse the creamy coconut milk base with a tantalizing depth of flavor. The addition of chickpeas not only elevates the protein content but also adds a delightful textural contrast to the velvety lentils and tender spinach. For a twist on the traditional recipe, some chefs recommend incorporating roasted butternut squash or sweet potatoes, imparting a subtle sweetness to the curry. Whether enjoyed with fluffy basmati rice or warm, pillowy naan bread, this dish is a celebration of comforting, aromatic indulgence.
45 min
4
380 calories
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