Spiced Lentil Rice Bowl With Coconut Curry Recipe

About this recipe

Dive into the rich flavors of this Spiced Lentil Rice Bowl with Coconut Curry, a delightful Indian vegetarian lunch that’s both hearty and satisfying. Combining red lentils and fragrant long-grain rice, this dish is infused with aromatic spices like cinnamon, cardamom, and turmeric, creating layers of flavor. The lentils are cooked in a creamy coconut milk base, perfectly complemented by lightly steamed mixed vegetables for added texture and nutrition. Beyond its comforting taste, this bowl is a powerhouse of nutrition. With 50g of protein per serving, it's ideal for those seeking a high-protein meal to fuel their day or recover post-workout. The addition of fiber-rich lentils and vegetables supports digestion, while the healthy fats from coconut milk provide sustained energy. Cooked in under an hour, this recipe is perfect for meal prep enthusiasts or anyone craving a wholesome and batchable lunch. Serve it fresh or reheat for a quick, nourishing meal any day of the week.

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• 250 ml Real Thai Unsweetened Coconut Milk
• 50 g Sakthi Curry Powder
• 750 g Priya Sunflower Oil
• 1 pack (50 g) Tmi Colman Tezpatta Bay Leaves
• - Cumin Seed
• loose Ginger
• 20 g Turmeric Powder
• - Cinnamon Powder-10 Gm
• Loose Cardamom
• - Dhaniya Powder | Freshly Ground Coriander | Citrusy & Fragrant | Pure Spice For Everyday Cooking | No Additives
• 25 g Whole Black Pepper
• - Frozen Mixed Vegetables
• - Suhana Dal Makhani Spice Mix 50g Pouch
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the red lentils thoroughly under running water and set aside to drain.
2. 2. Heat cooking oil in a large pan over medium heat and add the bay leaves and cumin powder.
3. 3. Add grated ginger and fresh turmeric to the pan and sauté until aromatic, about 1 minute.
4. 4. Stir in the cinnamon powder, cardamom powder, coriander powder, and black pepper.
5. 5. Add the red lentils and water, then simmer for 15 minutes until the lentils soften.
6. 6. In a separate pot, bring water to a boil and cook the rice until tender, about 10 minutes.
7. 7. Steam the frozen mixed vegetables lightly until just cooked but still vibrant.
8. 8. Pour coconut milk into the lentil mixture and simmer for another 5 minutes.
9. 9. Add Suhana Dal Makhani Spice Mix and salt to the lentil coconut curry, stirring to combine.
10. 10. Remove bay leaves from the curry and adjust seasoning as needed.
11. 11. Serve the cooked rice in bowls, topped with the lentil coconut curry and steamed vegetables.
12. 12. Garnish the dish with a sprinkle of fresh coriander leaves if desired.