Lifestyle
Meat-free Monday: Red lentil and spinach curry with fresh ginger
This plant-based, creamy red lentil and spinach curry is great for Monday night dinners when you don't want to eat meat.
Red lentils are one of the most forgiving ingredients you can cook with. They don’t need soaking, they break down naturally as they simmer and they create their own creamy texture without any added cream. That’s why they’ve been a staple across India and the Middle East for centuries. This version is built for weeknights and Meat-Free Monday. Everything goes into the Instant Pot, where the lentils soften into a thick, gently spiced curry. Recipe compliments of Instant Pot.
Prep time: 10 minutes | Cook time: 10 minutes | Serves: 4
Ingredients
- 1 cup red lentils
- ½ onion, chopped
- 3 cloves garlic
- Thumb-sized piece fresh ginger
- Fresh chilli, to taste
- ½ red bell pepper, chopped
- 1 carrot, chopped
- 1 tablespoon curry powder
- 1 teaspoon cumin
- ½ teaspoon turmeric
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 2½ cups water
- 2 cups spinach
- ½ cup plant milk
- Lemon juice
Method
- Add all ingredients except spinach, milk and lemon juice to the Instant Pot.
- Pressure Cook for 10 minutes.
- Allow natural release.
- Stir in spinach to wilt.
- Add plant milk and lemon juice. Adjust seasoning and serve.
