Quick coconut curry lentils with spinach
Quick Coconut Curry Lentils with Spinach combines protein-rich lentils and nutrient-dense spinach in a creamy coconut sauce, making it a hearty, nutritious meal. This dish is simple to prepare and packed with flavour from curry paste and spices.
Cook time 40 min
Prep time 20 min
Ingredients:
2 cups brown rice2 cups water
2 cups lentils
1 tbsp olive oil
8 cups spinach
2 cups coconut milk
1 tbsp curry paste
1 tbsp curry powder
1 tbsp canned tomato paste
3/4 tsp salt
1 dash black pepper
Quick Coconut Curry Lentils with Spinach is a hearty and delicious dish that's perfect for any meal. Packed with protein-rich lentils, nutrient-dense spinach, and creamy coconut milk, this dish is not only flavorful but also highly nutritious. It's a quick and easy recipe that comes together in no time and is sure to satisfy your taste buds.
Instructions:
- Rinse 2 cups of brown rice under cold water.
- In a medium-sized pot, combine the rinsed rice and 2 cups of water.
- Bring to a boil over high heat, then reduce to a simmer.
- Cover the pot and let the rice cook for about 40-45 minutes or until the water has been absorbed and the rice is tender.
- While the rice is cooking, place 2 cups of lentils in a separate pot.
- Add enough water to cover the lentils by about 2 inches.
- Bring to a boil over high heat, then reduce to a simmer.
- Cook for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess water.
- In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat.
- Add 1 tablespoon of curry paste, 1 tablespoon of curry powder, and 1 tablespoon of canned tomato paste to the oil. Stir continuously for about 1-2 minutes, allowing the spices to become aromatic.
- Gradually stir in 2 cups of coconut milk, making sure everything is well combined.
- Add 3/4 teaspoon of salt and a dash of black pepper. Stir to dissolve the salt.
- Add the cooked lentils to the skillet with the curry sauce.
- Stir in 8 cups of fresh spinach, allowing it to wilt into the sauce. This should take about 2-3 minutes.
- Once the spinach is wilted and everything is well combined, remove the skillet from heat.
- Fluff the cooked rice using a fork and divide it among serving bowls.
- Spoon the coconut curry lentils and greens over the rice.
- Serve hot and enjoy your nutritious and delicious Quick Coconut Curry Lentils with Spinach!
Quick Coconut Curry Lentils with Spinach is a delicious and fulfilling meal that's incredibly easy to prepare. With layers of flavor from the curry paste, powder, and coconut milk, and a nutrient boost from spinach and lentils, this dish makes for a perfect weeknight dinner. Enjoy the rich, exotic flavors and the wholesome goodness in every bite!
Quick coconut curry lentils with spinach FAQ:
Cook the brown rice for about 40-45 minutes or until the water has been absorbed and the rice is tender. Cook the lentils for 20-25 minutes until they are tender but not mushy.
You can use any type of lentils, but brown or green lentils are the best choices for this recipe as they hold their shape well during cooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Yes, you can substitute coconut milk with vegetable broth or another non-dairy milk, but the flavor and creaminess of the curry may change.
You can add vegetables like bell peppers, carrots, or peas for extra nutrition. Fresh herbs such as cilantro or basil can enhance the flavor as well.
Cooking Tips:
- 1. For added flavor, use vegetable broth instead of water to cook the lentils.
- 2. If you prefer a spicier curry, feel free to add more curry paste or a pinch of cayenne pepper.
- 3. You can substitute the spinach with other leafy greens such as kale or Swiss chard if desired.
- 4. Make sure to rinse the lentils well to remove any debris and reduce cooking time.
- 5. Leftovers can be stored in the refrigerator for up to 3 days, making this an excellent meal prep option.
Nutrition Facts
4 ServingsCalories 960kcal
Protein 36g
Carbohydrates 140g
Fiber 18g
Sugar 7g
Fat 36g
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