Vegan Spinach and Lentil Curry

Description

This delicious vegan spinach and lentil curry is a healthy and nutritious meal that is sure to please even the pickiest of eaters. It’s easy to prepare and is packed with protein and fiber thanks to the lentils and spinach. The flavorful spices give it a unique and delicious flavor that is sure to become a favorite in your home. Serve it over brown rice or quinoa for a complete meal that is both vegan and vegetarian friendly.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can coconut milk
• 1 (15 ounce) can lentils, drained and rinsed
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• Salt and pepper to taste

Preparation

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is translucent, about 4 minutes. Add the cumin, coriander, turmeric, garam masala, ginger, cinnamon, cardamom, cloves, nutmeg, and cayenne pepper. Cook, stirring, for 1 minute.

Add the diced tomatoes, coconut milk, lentils, and spinach. Bring to a boil, reduce the heat to low, and simmer for 10 minutes. Season with salt and pepper to taste. Serve over brown rice or quinoa.

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