Spinach and Red Lentil Curry

Ingredients

• Fresh cilantro (1/4 cup, chopped (for garnish))
• Vegetable oil (2 tablespoons)
• Salt (to taste)
• Ground coriander (1 teaspoon)
• Ground cumin (1 teaspoon)
• Ground turmeric (1/2 teaspoon)
• Curry powder (1 tablespoon)
• Coconut milk (1 can (13.5 ounces))
• Tomatoes (2 medium, diced)
• Fresh ginger (1-inch piece, grated)
• Garlic (3 cloves, minced)
• Onion (1 medium, chopped)
• Fresh spinach (4 cups, chopped)
• Red lentils (1 cup, rinsed)

Instructions

1. Rinse the red lentils under cold water until the water runs clear, then set aside.
2. In a large pot, heat the vegetable oil over medium heat. Once hot, add the chopped onion and sauté until it becomes translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
4. Add the curry powder, turmeric, cumin, and ground coriander to the pot. Stir well to coat the onions and spices, allowing the flavors to meld.
5. Incorporate the diced tomatoes and cook for about 5 minutes, until they soften and begin to break down.
6. Pour in the rinsed red lentils and coconut milk, mixing to combine all ingredients thoroughly.
7. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the lentils are tender and cooked through.
8. Add the chopped spinach to the pot, stirring until it wilts and integrates into the curry.
9. Season with salt to taste, adjusting as needed.
10. Serve the curry hot over steamed rice or with warm naan bread, garnished with fresh cilantro.