Curried Coconut Lentil & Rice Bowl

This vibrant Curried Coconut Lentil & Rice Bowl brings together the comforting warmth of Indian-inspired spices with the creamy richness of coconut milk and the hearty texture of lentils.

Cooking time: 45 min · Difficulty: Medium · Servings: 2 · Cuisine: Indian · Category: Main Course

Ingredients

• 120 grams Basmati rice
• 240 ml Water (for rice)
• 1 tablespoon Olive oil
• 80 grams Yellow onion, diced
• 2 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 1.5 teaspoons Curry powder
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Ground coriander
• 100 grams Red lentils, rinsed
• 360 ml Vegetable broth
• 120 ml Canned full-fat coconut milk
• 60 grams Baby spinach
• 1 tablespoon Lime, juiced
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Toasted cashews, chopped

Instructions

1. Rinse the basmati rice thoroughly under cold water until the water runs clear, then set it aside.
2. Combine the rinsed rice with 240 ml of water in a small saucepan, bring it to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the rice is tender.
3. While the rice cooks, heat 1 tablespoon of olive oil in a medium pot or Dutch oven over medium heat for 1 minute.
4. Add the diced yellow onion to the pot and sauté for 5 minutes, stirring occasionally, until it softens and becomes translucent.
5. Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.
6. Add the curry powder, ground cumin, and ground coriander to the pot, toasting the spices for 30 seconds while stirring constantly until aromatic.
7. Add the rinsed red lentils, 360 ml of vegetable broth, and 120 ml of full-fat coconut milk to the pot, stirring to combine.
8. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the lentils are tender and have absorbed most of the liquid.
9. Stir in the baby spinach, allowing it to wilt for 2-3 minutes into the warm lentils.
10. Remove the pot from the heat and stir in the lime juice, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, adjusting seasoning to your preference.
11. Fluff the cooked basmati rice with a fork.
12. To serve, divide the cooked rice between two bowls, then spoon the curried coconut lentils generously over the rice.
13. Garnish each bowl with chopped fresh cilantro and a sprinkle of chopped toasted cashews for added texture and freshness.

Nutrition (per serving)

Calories: 580 · Protein: 21g · Carbs: 80g · Saturated fat: 12g · Unsaturated fat: 15g · Fiber: 18g · Sugars: 5g · Sodium: 780mg

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