Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 10 Servings
  • 1 medium shallot, chopped
  • 1 tbsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp turmeric powder
  • 1 tsp kosher salt
  • 1 jalapeno pepper, chopped
  • 2 cups water
  • 1 ½ cups red lentils
  • 1 (14oz) can full fat coconut milk (unsweetened)
  • 3 cups baby spinach
  • Cilantro, for garnish
  • Sesame Garlic Naan Bread, for side
  1. Heat oil in skillet over medium-high heat. Saute shallots, ginger and garlic until brown, about 1 minute. Add cumin, coriander, turmeric, salt and jalapeno and stir until spices are toasted, about 1 minute.
  2. Add in water, lentils and coconut milk, then stir until the fat in the coconut milk is absorbed. Cover the skillet and cook for about 12-15 minutes, stirring occasionally.
  3. When ready, turn the heat off, then stir in the spinach into the hot curry until withered. Serve topped with cilantro and a side of gluten free naan bread.
Recipe by My Digital Kitchen at https://www.mydigitalkitchen.ca/2020/01/20/spicy-lentil-curry-garlic-naan/