By Aaron Wurm
Rinse the red lentils thoroughly under cold water until the water runs clear, then drain.
In a medium saucepan, bring 1 1/2 cups of water to a boil. Add the uncooked basmati rice, cover, and reduce the heat to low. Cook for about 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let sit covered.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic, grated ginger, and curry powder to the onions. Stir and cook for another 2 minutes until fragrant.
Add the rinsed red lentils and canned tomatoes to the pot, stirring well to combine.
Pour in 1 cup of water, stir, and bring to a simmer. Cover the pot and let it cook for about 20 minutes, stirring occasionally, until the lentils are soft.
Stir in the coconut milk and fresh spinach, and cook for another 5 minutes until the spinach has wilted.
Season the curry with salt and black pepper to taste. Remove from heat and let it sit covered for a few minutes to thicken slightly.
Serve the red lentil curry hot over a bed of basmati rice. Enjoy your meal!
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This Main Course Vegetarian Curry recipe is ready in 45 minutes and features red lentils, coconut milk, canned tomatoes and other delicious ingredients. Contains 425 calories total.
Rinse the red lentils thoroughly under cold water until the water runs clear, then drain.
In a medium saucepan, bring 1 1/2 cups of water to a boil. Add the uncooked basmati rice, cover, and reduce the heat to low. Cook for about 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let sit covered.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic, grated ginger, and curry powder to the onions. Stir and cook for another 2 minutes until fragrant.
Add the rinsed red lentils and canned tomatoes to the pot, stirring well to combine.
Pour in 1 cup of water, stir, and bring to a simmer. Cover the pot and let it cook for about 20 minutes, stirring occasionally, until the lentils are soft.
Stir in the coconut milk and fresh spinach, and cook for another 5 minutes until the spinach has wilted.
Season the curry with salt and black pepper to taste. Remove from heat and let it sit covered for a few minutes to thicken slightly.
Serve the red lentil curry hot over a bed of basmati rice. Enjoy your meal!
Calories per Serving: 425
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