Nutrition-packed and delicious lentil spinach curry, served alongside the best rice ever AKA coconut rice.
Recipe by Yup, it's Vegan on April 17, 2017
Prep time: PT15M
Cook time: PT30M
Total time: PT45M
4.79 stars (19 reviews)
lentil spinach curry, spinach lentil curry
- Rinse the rice well. Add it to your rice cooker along with the rest of the rice ingredients, and enough water to reach level 3 in the rice cooker. Cook until done. If not using a rice cooker, or using a rice cooker without level markings, cook the rice with your usual method and amount of liquid, substituting the coconut milk for 1 and 1/4 cups of the water. Most rice packages will also include instructions. Do NOT make this with only the rice and coconut milk - you need to add water.
- Add the lentils to a saucepan along with enough water to cover them by several inches. Bring to a boil, and cook for about 15 minutes, or until tender and done to your liking. Drain the cooked lentils and set aside.
- Meanwhile, warm the olive oil over medium heat in a deep skillet, saucepan, or dutch oven. Add the red onion and cook until softened and slightly browned, about 5 minutes. Add the cumin seeds and cook for about 1 minute. Add the garlic, jalapeno, and ginger, stir, and cook for about 1 minute, or until the garlic and ginger are fragrant and slightly softened. Add the garam masala and cook for thirty seconds until fragrant.
- Stir in the 1/2 teaspoon salt, lime juice, diced tomatoes, and coconut sugar, and reduce the heat a little bit. Cook for about 10 more minutes, until the tomatoes are starting to break down.
- Meanwhile, add the spinach to a food processor and pulse to chop it, scraping down the sides as needed. Add the non-dairy milk and pulse to combine, until the spinach is finely chopped but not pureed.
- Once the lentils and tomato mixture are both finished cooking, stir the lentils into the tomato mixture. Add the spinach mixture and stir well. Cook over medium-low heat, stirring occasionally, for about 7-10 minutes or until the spinach is softened and bright green. Add more salt, pepper and lime juice to taste. Serve hot with a side of coconut rice.