A cozy lentil coconut curry that is ready in about 20 minutes, making it perfect for weeknight meals and meal prep. This flavorful dish is served with rice or homemade naan and garnished with cilantro.
1: If serving with rice, cook rice according to package directions.
2: Dice an onion and fry over medium heat with olive oil, stirring occasionally.
3: Peel and mince the garlic and add it to the pot, then dice the pepper and add it to the garlic and onions, continuing to stir.
4: Drain and rinse the can of lentils.
5: Add lentils, spices (curry, cumin, turmeric, garlic powder, salt, and pepper), tomato paste, and coconut milk. Mix well then reduce the heat to medium-low and let simmer for about 10-15 minutes until the curry thickens.
6: Wash your greens. If using kale, tear off the stem then chop into small pieces, or if using spinach, roughly chop into smaller pieces. Mix into the curry along with half of the cilantro, then remove the pot from heat after 2 minutes.
7: Serve over rice or with homemade naan, garnish with the remaining cilantro, and enjoy!
