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30 Minute Green Lentil Curry (Vegan + Freezer Friendly)

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Sam - Busy Girl Bites

Ingredients

  • 1 tbsp Coconut oil
  • 1 tbsp Minced garlic
  • 1 tbsp Minced ginger
  • 1 Shallot (minced)
  • 1/4 cup Green curry paste
  • 2 8.5 oz cans Coconut milk (I use one low fat and one full fat)
  • 3 tsp Turmeric
  • 1 tbsp Curry powder
  • 1 cup green lentils (rinsed and drained)
  • 1 cup fresh spinach (washed)
  • 1 pinch sugar (to taste)
  • 1 tsp lime juice (to taste)
  • 1 tsp chili flakes or Sriracha sauce (to taste)

Instructions

Prep

  1. Heat the coconut oil over medium high heat until hot.  Add ginger, garlic, and shallot.  Saute 1-2 minutes or until garlic is golden brown and shallot is translucent.

  2. Stir in turmeric, curry powder, green curry paste, and lentils. Saute 1 minute, then stir in coconut milk. Bring to a boil, then simmer ~15 minutes (or whatever the package instructions for your lentils says!). Stir in spinach and remove from heat.

  3. Taste and adjust flavor as needed using sugar, lime juice, and/or chili flakes.

  4. Serve over cauli rice or with a side of naan.  Garnish with lime wedges and cilantro.

Freeze

  1. Let cool, then portion evenly into containers.  Refrigerate then freeze. To thaw, place in refrigerator overnight, then microwave at one minute intervals, stirring after each interval, until heated through.