Coconut Curry Lentil Bowl with Mango Chutney

Experience a delightful balance of savory and sweet with this coconut curry lentil bowl, topped with vibrant mango chutney.

Ingredients

• 1 cup lentils, rinsed
• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 can coconut milk
• 2 cups vegetable broth
• 1 teaspoon salt
• 1/2 cup mango chutney
• 2 cups spinach

Instructions

1. In a large pot, heat vegetable oil over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes.
2. Stir in minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Add curry powder, cumin, and turmeric, stirring constantly for 30 seconds to bloom the spices.
4. Pour in rinsed lentils, coconut milk, and vegetable broth. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 25-30 minutes, or until the lentils are tender.
6. Season the curry with salt and adjust to taste.
7. Fold in fresh spinach, stirring until wilted.
8. Serve each bowl of curry lentils topped with a generous spoonful of mango chutney.

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