I saw this recipe posted on the vegetarian food blog Oh she glows blog and it looked amazing. It actually looked so good, that I made it the same or the next day because it’s made from all the stuff I normally have in my pantry (favorite type of recipe) and only takes 45 minutes to fix (easy to fit in when busy with a number of other things). It was a success in the house (3.5 years old loved as well) so that the next time we had friends over I made a double amount and sent some home with them.
This curry is very flavourful and very satisfying. It’s made from all the good stuff to keep the belly happy and nourished.
For the curry:
2 tablespoons virgin coconut oil
1 medium onion
3 – 4 garlic cloves, minced
2 tablespoons freshly grated ginger
2-3 large carrots, finely diced carrots
2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 1/2 cups dried red lentils
1 14-oz can light coconut milk
2 cups low-sodium vegetable broth
sea salt, to taste
5-oz baby spinach
For the rice:
1 cup dry basmati rice
1 tablespoon virgin coconut oil or vegan butter
1 3/4 cups low-sodium vegetable broth
1 cup unpacked fresh cilantro, large stems removed and finely chopped
Fine sea salt and black pepper, to taste
Squeeze of fresh lime juice, to taste
For the curry: Heat the oil in a large pot. Add the onion, garlic, and a pinch of salt. Stir to combine. Sauté over medium heat for 4-5 minutes, stirring occasionally, until softened.
Stir in the ginger and carrots, and continue sautéing for another few minutes over medium heat.
Add the curry powder, cumin, and turmeric. Stir well. Cook for a minute, until fragrant.
Rinse the lentils. Stir in coconut milk, lentils, broth, and salt. Bring to a simmer and reduce heat to medium-low. Cook, covered for about 15-20 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent the lentils from sticking to the bottom. After cooking, stir in all of the spinach until wilted.
Meanwhile, prepare the rice. Add the rice into a medium pot along with the oil and broth. Increase heat to medium-high and bring to a simmer. Reduce heat to medium, cover with a lid, and cook for 12-16 minutes, until the rice is soft and tender. Fluff with a fork and stir in the cilantro. Season to taste with salt and lime juice. Keep the lid on until ready to serve.