Lentil and Spinach Curry with Mint
A green lentil curry described as the house specialty. A summery version featuring plenty of fresh mint.
By Helga Leber
Cook time: 25 minutes
Total time: 25 minutes
Servings: 4
Tags: Main Course, Vegetarian, Vegan, Asian Recipes, Entree, Vegetables
Ingredients
- 250 g Beluga lentils
- 300 g Leaf spinach
- 4 pieces Spring onions
- 1 bunch Mint
- 3 tbsp Coconut oil
- 2 tbsp Ginger
- 4 pieces Shallots
- 2 tbsp Green curry paste
- 1 tbsp Mint-coriander mix
- 300 ml Vegetable stock
- 400 ml Coconut milk
- Salt
Instructions
- 1. Rinse the lentils in a sieve under cold water and place them in a pot. Cover with water and simmer for about 10 minutes, then allow to cool in the cooking water; this helps them retain their beautiful black color.
- 2. For the curry, heat the coconut oil in a pot and sauté the ginger and shallots. Add the curry paste and the mint-coriander mix and sauté for another 2 minutes. Pour in the vegetable stock and coconut milk and let simmer for about 10 minutes. Season to taste with salt.
- 3. Add the lentils, spinach, spring onions, and mint to the curry sauce, bring to a boil once more, and simmer for 2 minutes.