Lentil Curry With Basmati Rice
2 servings,25 minutes
Plant-Based-Vegan
Ingredients
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
Lime (juiced)
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)
Preparation
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.
Enjoy!
Notes
Leftovers
Keep In airtight container in the fridge for up to 3 days.
Lentil Curry
Eat well. Feel good. Be happy.
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