• 1 cup dried green or brown lentils: Lentils are the primary protein source in this dish, offering a rich, nutty flavor and a satisfying texture. Green or brown lentils work best because they hold their shape well during cooking.
• 1 tablespoon olive oil: This is used for sautéing the onions and aromatics, adding a subtle richness to the curry.
• 1 onion, diced: Onion provides a base of flavor, adding sweetness and depth to the curry.
• 3 garlic cloves, minced: Garlic brings a robust, savory element that complements the spices.
• 1 tablespoon fresh ginger, grated: Ginger adds a zesty, slightly spicy kick that enhances the overall flavor profile.
• 1 bell pepper, diced: Bell pepper contributes a touch of sweetness and crunch.
• 2 carrots, peeled and diced: Carrots add natural sweetness and a bit of texture.
• 1 can (14.5 ounces) diced tomatoes: Tomatoes add acidity and a bit of tang to balance the richness of the coconut milk.
• 1 can (14 ounces) coconut milk: Coconut milk provides creaminess and a subtle sweetness that balances the spices.
• 2 tablespoons curry powder: A blend of spices that forms the base of the curry’s flavor.
• 1 teaspoon ground turmeric: Turmeric adds a warm, earthy flavor and a vibrant yellow color.
• 1 teaspoon ground cumin: Cumin adds a smoky, slightly nutty flavor that complements the curry powder.
• 1/2 teaspoon paprika: Paprika adds a hint of sweetness and depth.
• 1/2 teaspoon cayenne pepper (optional): Adds heat for those who prefer a spicier curry.
• 1 cup spinach or kale: Adds a fresh, green element that’s packed with nutrients.
• Salt and pepper to taste: Enhances and balances the overall flavor.
• Fresh cilantro for garnish (optional): Adds a fresh, bright flavor and a pop of color.
• Cooked rice or naan for serving: Completes the meal and helps to soak up the flavorful curry sauce.
