Spiced Lentil and Vegetable Curry with Coconut Rice

Ingredients & Substitutes

Instructions

1. 1

   In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat, then add 1 large chopped onion and sauté for 5 minutes until softened.

2. 2

   Stir in 3 minced garlic cloves, 1 inch of grated ginger, 2 tablespoons of curry powder, 1 teaspoon of turmeric, 1 teaspoon of cumin, and 1 teaspoon of coriander, cooking for 1 minute until fragrant.

3. 3

   Add 1 can (14.5 oz) of undrained diced tomatoes, 1 cup of rinsed red lentils, 1 medium chopped bell pepper, and 2 cups of vegetable broth to the pot, bringing the mixture to a simmer.

4. 4

   Reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the lentils are tender, stirring occasionally.

5. 5

   While the curry simmers, combine 1.5 cups of basmati rice, 3 cups of water, 0.25 cup of unsweetened shredded coconut, and 0.5 teaspoon of salt in a separate saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed.

6. 6

   Stir in 1 can (13.5 oz) of full-fat coconut milk and 5 oz of fresh spinach into the curry, cooking for 3-5 minutes until the spinach is wilted and the curry is heated through.

7. 7

   Season the curry with 1 teaspoon of salt and 0.5 teaspoon of black pepper to taste, and then allow it to rest for a few minutes before serving.

8. 8

   Serve the Spiced Lentil and Vegetable Curry warm over the coconut rice, optionally garnished with 1 tablespoon of lime juice and 0.25 cup of fresh chopped cilantro.