Kenyan Coconut Curry Lentils with Naan

Kenyan Coconut Curry Lentils with Naan

A vibrant and quick vegetarian curry packed with red lentils and colorful vegetables, simmered in a creamy coconut sauce and served with warm naan bread.

Dietary

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Ingredients

Instructions

  1. Heat 1 tablespoon coconut oil in a large pot or deep skillet over medium heat. Add 1 large diced yellow onion and cook until softened, about 3 minutes.
  2. Stir in 4 cloves minced garlic, 1 tablespoon grated fresh ginger, and 1 diced red bell pepper. Cook for 2-3 minutes until bell pepper starts to soften.
  3. Add 1/2 teaspoon ground turmeric, 1 teaspoon curry powder, and optionally 1/2 teaspoon red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant.
  4. Pour in 1 can light coconut milk and 1 can diced tomatoes. Stir in 1 can rinsed and drained red lentils. Bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes.
  5. Stir in 4 cups fresh spinach, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook until spinach is wilted, about 2 minutes. Taste and adjust seasoning as needed.
  6. While the curry simmers, warm 6 pieces naan bread according to package directions (usually in a toaster, oven, or microwave).
  7. Serve the Speedy Kenyan Coconut Curry Lentils hot, garnished with fresh cilantro if desired, alongside the warm naan bread.

Notes

Ensure you rinse and drain the canned lentils well to remove excess sodium. This curry can be made ahead and tastes even better the next day.

Nutrition (per serving)