![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0IaZQcsE7CTS2A65AV7cg5VIP4dDFtuEfws_ooQBgDIkdPR70s0c7IG5BOYF4vTDWAmp5JSfJCjNmPAdD6GWpZIe2t_lnoElsqOJABMa2gDeZiHImCq_qWGbbX37DeG2d18MVlzEOxz6/s1600/75d293043d9c84f409adf08e8e10c15b.jpg)
This red lentil curry recipe was inspired by Naturally Ella. It's packed with leafy greens, thickened with dairy-free coconut milk, spiced with a mix of Indian anti-inflammatory ingredients, and finished with some sliced avocado.
Less
14 reviews
45 minutes
Ingredients
Vegan, Gluten free
∙ Serves 4
Produce
5 oz Baby spinach
1/4 tsp Coriander
2 Garlic cloves
1 inch Ginger, fresh
1 cup Red lentils
1 Red onion, small
1 Serrano chili pepper
1 15-ounce can Tomatoes
Canned goods
1 15-ounce can Coconut milk, unsweetened full fat
Baking & spices
1 tsp Garam masala
1 tsp Sea salt
Oils & vinegars
1 tbsp Olive or coconut oil
Nuts & seeds
1 tsp Cumin, ground