Coconut Lentil Curry with Brown Rice
Creamy coconut lentils simmered with warm curry spices, tomatoes, and spinach, served over brown rice.
- Calories
- 780
- Protein
- 27g
- Carbs
- 111g
- Fat
- 25g
Per serving
Ingredients
For 4 servings · 50 min total
- lentils.14 oz
- brown rice.10 oz
- coconut milk.2 cup
- diced tomatoes.2 cup
- baby spinach.6 oz
- onionfinely diced1/2
- garlicminced2 clove
- vegetable broth.4 cup
- curry powder.3 tsp
- ground cumin.1 tsp
- olive oil.4 tsp
- lime juice.4 tsp
- kosher salt.1 tsp
- black pepper.1/2 tsp
Instructions
- Finely dice the onion and mince the garlic.
- Rinse the brown rice under cool water. Combine it with water according to the package directions in a saucepan, bring to a boil, then cover and simmer until tender and the liquid is absorbed, usually 35-45 minutes. Let it stand covered for 5 minutes, then fluff with a fork.
- Warm the olive oil in a large saucepan over medium heat. Add the onion, garlic, curry powder, cumin, half of the salt, and the pepper. Cook for 3-4 minutes, until the onion is translucent and the spices are fragrant.
- Stir in the lentils, vegetable broth, and diced tomatoes. Bring to a simmer, cover, and cook for 20-25 minutes, until the lentils are tender and the mixture has thickened.
- Stir in the coconut milk and baby spinach. Simmer uncovered for 3-5 minutes, until the spinach wilts and the curry coats the back of a spoon.
- Taste and adjust with the remaining salt and lime juice. Serve over the brown rice.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.