Coconut Lentil Curry with Spinach and Rice
A warmly spiced coconut lentil curry with tomatoes, spinach, and onion served over brown rice.
- Calories
- 590
- Protein
- 22g
- Carbs
- 78g
- Fat
- 19g
Per serving
Ingredients
For 4 servings · 45 min total
- lentils.11 3/8 cup
- brown rice.11 cup
- coconut milk.11 cup
- diced tomatoes.11 can
- baby spinach.13 oz
- oniondiced1/2 lb
- garlicminced2 clove
- olive oil.12 tbsp
- curry powder.12 tsp
- ground cumin.11 tsp
- lime juice.12 tbsp
- kosher salt.11 tsp
- black pepper.11/2 tsp
Instructions
- Dice the onion and mince the garlic. Rinse the lentils and brown rice separately under cool water.
- Combine the brown rice with water in a saucepan, season the water well with salt, and bring it to a boil. Reduce to a gentle simmer, cover, and cook according to the package directions until tender and the liquid is absorbed, about 35-45 minutes. Let it stand covered until fluffy, about 5-10 minutes, then taste for seasoning.
- Warm the olive oil in a saucepan over medium heat until shimmering. Add the onion, season lightly with salt, and cook for 4-6 minutes until translucent and softened. Add the garlic, curry powder, and cumin, then stir for 30-60 seconds until fragrant.
- Add the lentils, diced tomatoes, coconut milk, and water. Bring to a simmer, then cook uncovered for 20-25 minutes, stirring occasionally, until the lentils are tender and the curry has thickened. Taste the curry during the final 2-3 minutes and adjust the heat or liquid if needed.
- Fold in the baby spinach and cook for 1-2 minutes until wilted and the curry is gently bubbling. Stir in the lime juice, then taste and adjust with kosher salt and black pepper. 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.