Vegan Green Lentil Curry

Ingredients and Weight:

• Green lentils, 2 cups (uncooked)
• Vegetable broth, 4 cups
• Coconut milk, 1 can (13.5 oz)
• Onion, 1 large (chopped)
• Garlic, 3 cloves (minced)
• Ginger, 1 tablespoon (minced)
• Curry powder, 1 tablespoon
• Cumin, 1 teaspoon
• Coriander, 1/2 teaspoon
• Cayenne pepper, 1/4 teaspoon (optional)
• Bell pepper, 1 large (chopped)
• Spinach, 1 bunch (washed and chopped)
• Lime juice, 1/4 cup
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Moderate)

Preparation Method Steps:

1. Rinse the lentils and add them to a large pot with the vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender.
2. Heat a skillet over medium heat. Add the onion and cook until softened. Add the garlic and ginger and cook for 1 minute more.
3. Stir in the curry powder, cumin, coriander, and cayenne pepper (if using). Cook for 30 seconds, or until fragrant.
4. Add the bell pepper to the skillet and cook until softened.
5. Add the coconut milk to the pot with the lentils.
6. Stir in the sautéed vegetables.
7. Bring to a simmer and cook for 10 minutes, or until the curry has thickened.
8. Stir in the spinach and lime juice. Cook for 2-3 minutes, or until the spinach has wilted.
9. Season with salt and pepper to taste.

Nutritional Information:

Per serving (approximately 1 cup):

• Calories: 250
• Fat: 10g
• Protein: 15g
• Carbohydrates: 35g
• Fiber: 10g

Dish Characteristics:

• Creamy and flavorful
• Aromatic with Indian spices
• Healthy and filling
• Suitable for American taste

User Comments:

• "This curry is delicious and hearty, with a perfect blend of spices."
• "The coconut milk gives it a rich and creamy texture."
• "I love that it's vegan and still tastes amazing."
• "I've made this curry several times now and it's always a hit with my family and friends."
• "This is a great dish for a weeknight meal or even a special occasion."

Special Precautions and Tips:

• If you don't have canned coconut milk, you can use 1 cup of unsweetened almond milk with 1/4 cup of melted coconut oil.
• If you want a spicier curry, add more cayenne pepper or use a hotter curry powder. -Serve with rice, naan bread, or roti.