Creamy Lentil And Spinach Curry Bowl Recipe

About this recipe

A rich and creamy curry of protein-packed lentils and fresh spinach, served with aromatic jeera rice for a satisfying and nutritious lunch.

Ingredients

• 500 g Onion
• - Tomato Ketchup
• 200 ml Coconut Milk
• 100 g Jeera
• 20 g Turmeric Powder
• 45 g Garam Masala
• 250g Green Chilli
• - Coriander Powder
• 100 g Salt
• 100G Oleo
• 1 Kg Super Star Jeera Rice1kg
• 1pc Watermelon

Instructions

1. 1. Rinse the red lentils thoroughly under running water until clear.
2. 2. Heat cooking oil in a pan and add cumin seeds, letting them sizzle for 30 seconds.
3. 3. Finely chop the onion and sauté in the pan until golden brown, stirring occasionally.
4. 4. Dice the tomato and green chili, then add them to the pan, cooking until softened.
5. 5. Stir in turmeric, coriander powder, and garam masala, mixing well with the cooked base.
6. 6. Add the rinsed lentils and pour in water, bringing to a gentle boil over medium heat.
7. 7. Simmer the lentils for 15 minutes until tender, stirring occasionally to prevent sticking.
8. 8. Add the coconut milk and mix well, cooking for 5 more minutes for a creamy texture.
9. 9. Wash and roughly chop the spinach, folding it into the curry and cooking until wilted.
10. 10. Season the curry with salt and garnish with fresh coriander leaves before serving.
11. 11. Cook jeera rice according to package instructions and plate alongside the curry.
12. 12. Serve the creamy lentil and spinach curry with the aromatic jeera rice while warm.