Vegetarian, Gluten-Free, Dairy-Free
- 1 1/2 cups green lentils, dry
- 400ml can light coconut milk
- 3 cups water
- 1 yellow onion, diced
- 1 carrot, peeled and diced
- 3 cloves garlic, minced
- 1/2″ ginger, peeled and grated
- 2 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 2 teaspoons olive or coconut oil
- 2 cups spinach, roughly chopped
- 1 cup basmati rice
- Using a mesh colander, rinse the lentils well, strain and set aside.
- In a large skillet, heat oil and add diced onion and carrots. Cook for 4-5 minutes until onions are translucent and carrots are tender.
- Add in minced garlic and grated ginger, and cook for another 1 minute. Add curry powder and ground cumin, and cook for another 30 seconds until fragrant.
- Add rinsed and strained lentils to the pan, and stir quickly to coat the lentils in spice and onion mixture.
- Pour in water and coconut milk, and stir to ensure everything is well combined.
- Reduce heat to a simmer, cover, and cook on low for 30 minutes until lentils are tender and the sauce has thickened.
- While the curry is simmering, prepare the rice. Combine basmati rice with 2 cups water and a pinch of sea salt, bring to a boil, and simmer on low for 15 minutes until the water has absorbed and rice can be fluffed with a fork. Set aside.
- After 30 minutes, add chopped spinach to the curry, cover again and cook for another 5 minutes. The spinach should wilt down into the lentils, it might need to be stirred a little to encourage it.
- Remove curry from the heat and give it a good stir to ensure everything is well mixed together. Season to taste as needed.
- Serve curry with a side of basmati rice and sprinkle of coriander.