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Curried Coconut Lentil and Spinach Stew
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 cup dried green lentils, rinsed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 can (14 oz) full-fat coconut milk
  • 4 cups vegetable broth
  • 4 cups fresh spinach leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Place the rinsed lentils, diced onion, minced garlic, and grated ginger into the slow cooker.
  • Add the curry powder, cumin, salt, and black pepper, then stir to coat the lentils and vegetables.
  • Pour in the vegetable broth and coconut milk. Stir everything together until the spices are evenly distributed.
  • Cover and cook on low for 7 hours until the lentils are soft and the stew has thickened.
  • Stir in the fresh spinach leaves during the final 10 minutes of cooking so they wilt but stay green.
  • Taste and adjust salt if needed, then serve hot.

Notes

Stir the spinach in only at the end to avoid overcooking it into a dull color. If the stew thickens too much overnight, add a splash of broth when reheating. Leftovers keep well in the fridge for three days and taste even better the next day once the flavors settle.
Course: Soup
Cuisine: Indian
Equipment: Slow Cooker, Cutting Board, Knife