Spinach and Lentil Curry over Coconut Rice
Spinach Lentil Curry is one of our go-to mid-week meals because lentils cook faster than you might think and is healthy so prevent the dreaded Wednesday Slump. Note that the red lentils will always break down into a creamy texture; if you want a distinct shape use a black or French lentil.
Ingredients
2 tbsp madras curry powder
1 onion, sliced thinly
4 cloves garlic, minced
2 inches ginger, peeled and minced
1 cup red lentils
2 cups water
1 cup long grain rice
1 can coconut milk
1-2 bags spinach, roughly chopped
Method
- In a medium sized soup pot, heat a glug of neutral or coconut oil over medium heat
- Fry the curry powder until fragrant, about 30 seconds
- Add the onions, garlic and ginger with a big pinch of salt and sweat until soft but without browning
- Add the lentils and water, bring to a boil, reduce to a simmer and cook until tender
- Meanwhile cook the rice using the directions on the package substituting the coconut milk for some of the water
- Just before serving, swirl the spinach through the lentils and serve over the rice
