YOUR SOLIN GENERATED RECIPE
Red Lentil Coconut Curry with Spinach
Aromatic red lentils simmered in a creamy coconut broth with vibrant spinach, finished with a cooling dollop of Greek yogurt for a velvety texture.
INGREDIENTS
0.5 cup Dry red lentils
1 tbsp Full-fat coconut milk
2 cup Fresh baby spinach
0.5 cup Non-fat Greek yogurt
2 tbsp Nutritional yeast
1.5 cups Vegetable broth
1 tsp Extra virgin olive oil
0.25 cup Diced yellow onion
1 tsp Minced garlic
1 tsp Minced fresh ginger
1 tsp Curry powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
In a large pot, heat the extra virgin olive oil over medium heat and sauté the diced yellow onion, minced garlic, and minced fresh ginger for 3-4 minutes until the onion is translucent and fragrant.
Stir in the curry powder and nutritional yeast, stirring constantly for 1 minute to toast the spices and enhance the savory depth of the dish.
Add the dry red lentils and vegetable broth to the pot, scraping the bottom to release any browned bits, then bring the mixture to a boil.
Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 to 18 minutes until the lentils are tender and have absorbed most of the broth.
Stir in the full-fat coconut milk and fresh baby spinach, folding gently until the spinach is just wilted and the curry is creamy.
Season the curry with sea salt and black pepper, adjusting to your preference.
Ladle the warm curry into bowls and top each serving with a generous dollop of non-fat Greek yogurt for a boost of protein and a cooling finish.