Lentil Curry With Basmati Rice
2 servings,25 minutes
1 ½ tsp Coconut Oil
½ Yellow Onion (large, chopped)
1 ½ Garlic (clove, minced)
1 ½ tbsp Ginger (peeled and grated)
1 tbsp Organic Curry Powder
½ tsp Organic Cumin
¼ tsp Sea Salt
⅛ tsp Red Pepper Flakes
¼ cup Organic Vegetable Broth
½ cup Organic Coconut Milk (from the can)
1 cup Lentils (cooked)
¼ cup Cilantro (optional, roughly chopped)
3 cups Baby Spinach
½ cup Basmati Rice (dry)
Cook the rice according to package instructions.
Add the coconut oil to a large skillet and heat over medium heat. Add the garlic, onions, and ginger to the pot. Stir and sauté for 3 to 5 minutes until the onions begin to soften.
Add in the curry powder, salt, cumin, and red pepper flakes. Continue to cook for about one minute until the spices become fragrant.
Add the vegetable stock and lime juice and stir once again. Next, add the coconut milk, lentils, and cilantro. Stir well to combine and wilt in the spinach 2 cups at a time.
Bring to a gentle boil then reduce heat and simmer for 15 minutes.
Divide the cooked rice into bowls and top with the curry.
Keep In airtight container in the fridge for up to 3 days.
Eat well. Feel good. Be happy.
💚 Melissa Please comment below if you tried this recipe. Share a picture on Instagram and tag us @wellnesswithmissy.
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