Coconut Spinach Lentil Curry With Lemon Rice Recipe

About this recipe

A flavorful and nutritious pescatarian Indian dish featuring creamy coconut spinach lentil curry paired with fragrant lemon rice, perfect for a balanced lunch.

Ingredients

• 250 ml Coconut Milk
• - Mustard Seeds
• - Lemon Juice
• 1 kg Spinach
• - Onion
• 250g Garlic
• 250g Ginger
• 250g Green Chilli
• 20 g Turmeric Powder
• 50 g Cumin Powder
• 100 g Coriander Powder
• 20G Curry Leaves
• 1 kg Basmati Rice
• 10G Salt
• 250g Coriander

Instructions

1. Step 1: Heat 1 tablespoon of vegetable oil in a deep pan. Add mustard seeds and let them splutter. Then add curry leaves, chopped onion, garlic, ginger, and green chilies. Sauté until the onion turns golden brown.
2. Step 2: Add turmeric powder, cumin powder, and coriander powder to the pan. Stir well, then add the washed lentils. Pour in 500ml of water and bring to a boil.
3. Step 3: Lower the heat, cover, and simmer for 20 minutes until the lentils are soft. Add coconut milk and chopped spinach. Cook for another 5 minutes until the spinach is wilted and the curry is creamy. Adjust salt as needed.
4. Step 4: While the curry is cooking, prepare the lemon rice. Heat 1 tablespoon of vegetable oil in another pan. Add mustard seeds and let them splutter. Add curry leaves and sauté.
5. Step 5: Add the washed basmati rice and 300ml of water to the pan. Cover and cook on low heat for 12 minutes or until the rice is fluffy. Remove from heat and stir in lemon juice and a pinch of salt.
6. Step 6: Garnish the curry with fresh coriander and serve alongside the lemon rice.