It’s warm, flavorful, and just the right amount of spicy (coming from someone who doesn’t handle spice very well). This recipe can be served with brown rice, quinoa, or with naan. I also added a spoonful of plain whole milk Greek yogurt to balance out the rich flavor of the curry. I hope you enjoy this quick, healthy, and budget-friendly meal!
Quick Lentil Curry
Time: 15 min.
1 onion (.50)
2 cloves garlic (.15)
1.5 Tbs. curry powder (.50)
1 can tomato paste (.50)
1 can full fat coconut milk (2.99)
1 cup cooked lentils (you can buy pre-cooked from TJ’s) (.69)
2 cups spinach (1.00)
1/2 lime, juiced (.50)
1/2 tsp. salt (.05)
If the lentils aren’t already cooked, begin by boiling 3 cups water or broth. Once boiling, add the lentils, then cover and simmer until tender (about 15 minutes).
Wash the onion and chop into small pieces. Peel and mince the garlic cloves. Heat 1 Tbs. oil in a cast iron pan over medium-low heat.
Sauté the onion until translucent, then add the minced garlic. After another 5 minutes, add the tomato paste and curry powder. Stir until evenly distributed.
Add the coconut milk, cooked lentils, spinach, lime juice, and salt. Let everything simmer for 5-10 minutes.
Serve with rice, quinoa, or naan. Garnish with chopped parsley and plain yogurt.