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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook the lentils according to packet instructions.
Fry onion, garlic, jalapeno, ginger, and cumin in coconut oil over medium heat until softened and fragrant.
Add the garam masala and cook for 1 minute longer, stirring.
Stir in the chopped tomatoes, bring to the boil, reduce heat and simmer for 10 minutes.
Pulse the spinach in a food processor until chopped.
Add the almond milk and pulse to combine.
Add the cooked lentils and spinach mixture to the tomatoes, stir and simmer for 5-10 minutes.
Season with lime juice and black pepper.
Sprinkle with coriander.
Serve and enjoy.
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For a creamier texture, use full-fat coconut milk instead of almond milk.
Adjust the spice level by adding more or less jalapeno according to your taste.
Can I use red lentils instead of green lentils?
Yes, but red lentils cook faster and may result in a mushier texture.
Is there a substitute for agave syrup?
You can use honey or maple syrup as a substitute for agave syrup.
Can I make this curry ahead of time?
Yes, this curry can be made ahead and stored in the refrigerator for up to 3 days.
What can I serve with this curry?
Serve it with rice or naan bread for a complete meal.
Can I freeze the leftovers?
Yes, you can freeze the leftovers for up to 2 months. Reheat thoroughly before serving.
