Curried Lentils and Greens

Name: Curried Lentils and Greens
Yield: Serves 2–4 people.
Cuisine: Pakistani
Ingredients: 2 tbsp (15 g) ginger, finely minced; 1 tsp (2 g) ground coriander; 2 tbsp (30 ml) vegetable oil; ½ tsp (2.5 g) ground cinnamon; 1 onion, finely chopped; Kosher salt and fresh cracked pepper to taste; 2 tbsp (30 ml) lime juice; 3–4 cups (90 g–120 g) greens, chopped (use spinach, chard, and/or kale); Cilantro, coconut milk, and hot sauce for garnish; 2–3 garlic cloves, finely chopped; 1 tsp (3 g) ground cumin; 1 cup (210 g) red lentils, cleaned and picked over (see note); 1 tsp (3 g) ground turmeric; 2–3 cups (475 ml–700 ml) vegetable broth; 1 can (400 ml) coconut milk

Preparation info

Serves
2–4
people.

Difficulty
Easy

Appears in

Seed to Table

By Luay Ghafari

Published 2023

About

This lentil coconut curry is one of my go-to recipes, and it comes together pretty quickly using staple pantry ingredients. It is satisfyingly hearty, and it is inherently vegan. As a child growing up in the Middle East, I was exposed to recipes and the taste of foods from India, Sri Lanka, and Pakistan. These spices and flavors have been prevalent in Middle Eastern dishes for centuries largely because of the spice trade routes that ran from the Indian subcontinent through the Arab world an

Ingredients

Asia
Sri Lanka
India
Pakistan
Main course
Vegan
Gluten-free

Ingredients

Method