Description
A hearty and nutritious dish made with lentils, chickpeas, and coconut milk, flavored with warm spices and fresh spinach.
Ingredients
Scale
- 1 cup lentils
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 2 cups vegetable broth
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon curry powder
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat olive oil over medium heat in a large pan.
- Sauté the onion, garlic, and ginger until the onion is translucent.
- Add curry powder and stir for about 1 minute.
- Pour in the lentils, coconut milk, and vegetable broth. Bring to a boil.
- Reduce heat and let simmer for about 15 minutes, or until the lentils are tender.
- Stir in the chickpeas, spinach, and cherry tomatoes. Cook for an additional 5 minutes, or until spinach is wilted and everything is heated through.
- Season with salt and pepper to taste. Serve warm.
Notes
Serve with rice or quinoa for a complete meal. Leftovers can be refrigerated for up to 3 days or frozen for about 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg