Creamy Red Lentil, Spinach, and Carrot Curry
A filling red lentil curry with spinach, carrots, and tomatoes served over rice. It is inexpensive, high in protein and fiber, and reheats well.
- Calories
- 760
- Protein
- 31g
- Carbs
- 68g
- Fat
- 23g
Per serving
Ingredients
For 4 servings · 45 min total
- Red lentils3 cup
- Long-grain white rice1 1/2 cup
- Yellow onion1
- Garlic4 clove
- Carrot2
- Frozen spinach4 cup
- Canned diced tomatoes2 can
- Coconut milk1 can
- Olive oil4 tsp
- Curry powder8 tsp
- Ground cumin2 tsp
- Salt1 tsp
Instructions
- 1Rinse the rice and lentils separately. Cook the rice according to the package directions while preparing the curry.
- 2Warm the oil in a pot over medium heat. Cook the onion, garlic, and carrot until the onion softens.
- 3Stir in the curry powder and cumin, then add the lentils, tomatoes, coconut milk, and enough water to cover the lentils generously.
- 4Simmer until the lentils and carrots are tender, stirring occasionally and adding water if the mixture becomes too thick.
- 5Stir in the spinach until heated through. Season with salt and serve over the rice.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.