Red Lentil Coconut Curry
Ingredients
The curry
-
2
cups
uncooked brown basmati rice
-
1
medium
yellow onion
-
3
medium
garlic cloves
-
1
3-inch nub
fresh ginger
-
2
tablespoons
extra-virgin olive oil
-
1
cup
red lentils
-
1
cup
canned crushed tomatoes
-
1
cup
full-fat coconut milk
-
2
tablespoons
coconut milk (divided)
-
¼
cup
red curry paste
-
2
tablespoons
tomato paste
-
1
teaspoon
kosher salt
-
4-5
cups
baby spinach leaves
The chutney
-
¼
cup
diced yellow onion
-
2
cups
packed cilantro leaves and tender stems
-
¼
cup
chopped golden raisins
-
2
tablespoons
white wine vinegar
-
2
tablespoons
extra-virgin olive oil
-
½
teaspoon
kosher salt
Instructions
- Cook the brown rice according to package instructions.
- For the curry, peel and dice the onion, reserving ¼ cup for the chutney.
- Peel and mince the garlic and ginger.
- Heat olive oil in a large skillet over medium-high heat, then add onion and sauté until translucent.
- Add garlic and ginger, sauté for an additional minute.
- Stir in lentils, tomatoes, 1 cup coconut milk, water, red curry paste, tomato paste, and kosher salt.
- Bring to a simmer and cook gently for 10-15 minutes until lentils are soft.
- Add spinach and 2 tablespoons of coconut milk, cooking until spinach wilts.
- For the chutney, blend reserved onion, cilantro, raisins, vinegar, olive oil, salt, and water until smooth.
- Serve lentils over rice and top with chutney.
Nutrition Facts (estimated)
Servings
4
Calories
323
Total fat
16g
Total carbohydrates
32g
Total protein
14g
Sodium
992mg
Cholesterol
0mg
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