Creamy SPINACH LENTIL Curry Recipe for Vegetarian and Vegan Diet

RECIPE INGREDIENTS: (3 servings approx.)

👉 To cook lentils:
3/4 Cup / 160g Brown Lentils (Washed/Soaked in water for 10 to 12 hours or overnight)
1+ 1/2 Cup / 350ml Vegetable Broth (Low Sodium)

👉 Spinach Puree:
150g / 5 cups approx. Spinach
4 to 5 g / 2 Tablespoon Cilantro (Coriander leaves)
350ml / 1+1/2 Cup Coconut milk (Full-Fat)

👉 Curry Ingredients:
3 Tablespoon Cooking Oil (I have used light olive oil)
1+1/2 Cup / 200g Onion
2 Tablespoon Garlic - finely chopped (4 to 5 garlic cloves)
1 Tablespoon Ginger - finely chopped (1 Inch ginger)
1 Teaspoon Ground Cumin
1+1/2 Teaspoon Ground Coriander
1/8 Teaspoon Asafoetida (Hing)
1/4 Teaspoon Cayenne Pepper (Optional)
1/4 Teaspoon Garam Masala (Optional)
1 Cups / 200g Tomatoes
1/2 Cup Water - add ONLY IF REQUIRED
Salt to taste (I added total 1/4 + 1 teaspoon pink Himalayan salt)
1/2 to 3/4 Tablespoon Lemon Juice or to taste

METHOD:

Wash the brown lentils a few times, until the water runs clear and then soak for 10 to 12 hours or overnight.

Drain the water from the soaked lentils and transfer it to a small pot. Add the vegetable broth and cover and bring to a boil. Once it starts to boil, reduce the heat to medium-low, cover and cook for about 10 minutes or until the lentils are cooked. Set aside for later - UNCOVERED.