Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat, then add 1 large finely chopped onion and sauté until softened, about 5 minutes.

2. 2

   Stir in 4 minced garlic cloves and 1 inch of grated fresh ginger, cooking for 1 minute until fragrant.

3. 3

   Add 2 tablespoons of red curry paste, 1 teaspoon of ground turmeric, and 1 teaspoon of ground cumin, cooking for 2 minutes while stirring constantly.

4. 4

   Pour in 2 cans (each 13.5 oz) of full-fat coconut milk and 2 cups of vegetable broth, then stir in 1.5 cups of rinsed red lentils and bring the mixture to a simmer.

5. 5

   Reduce the heat to low, cover the pot, and cook for 25-30 minutes, or until the lentils are tender, stirring occasionally to prevent sticking.

6. 6

   While the curry simmers, heat 0.5 cup of vegetable oil in a separate small pan over medium heat, then add 3 thinly sliced large shallots and fry until golden brown and crispy, about 5-7 minutes, removing them with a slotted spoon to drain on paper towels.

7. 7

   Stir 5 oz of roughly chopped fresh spinach and 2 tablespoons of fresh lime juice into the cooked curry, cooking for another 2-3 minutes until the spinach is wilted, and season with 1 teaspoon of salt to taste.

8. 8

   Ladle the Spiced Lentil and Coconut Curry into serving bowls, garnish each with a generous sprinkle of the crispy shallots and 0.5 cup of fresh chopped cilantro.