Velvety Spinach Lentil Curry With Jeera Rice Recipe

About this recipe

Velvety Spinach & Lentil Curry with Jeera Rice is an irresistible Indian vegetarian dish that’s perfect for lunch. This meal pairs creamy spinach and lentil curry with aromatic jeera rice, creating a harmony of flavors that’s both comforting and nutritious. The lentils are rich in protein, making this dish ideal for muscle recovery, while the spinach provides essential iron and fiber for digestion. Coconut milk lends a velvety texture and mild sweetness to the curry, complementing the subtle heat from the spices. Cooking this dish is a rewarding experience, as you watch the vibrant ingredients come together into a wholesome meal. Serve this satisfying combination for a hearty weekday lunch or batch-prep it for gym recovery meals.

Ingredients

• 1 kg Basmati Rice
• 200 g Spinach (Palak)
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 750 g Priya Sunflower Oil
• 500 g Onion
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• 500 g Desi Tomato (Tamatar)
• 20 g Turmeric Powder
• - Red Chilli Powder
• - Coriander Powder
• 250 ml Real Thai Unsweetened Coconut Milk
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Rinse the red lentils thoroughly under running water and soak them for 15 minutes.
2. 2. In a pot, heat oil and add cumin seeds; let them sizzle for 30 seconds.
3. 3. Add finely chopped onion and sauté until golden brown, about 5 minutes.
4. 4. Stir in minced garlic and ginger, cooking for 1 minute until aromatic.
5. 5. Add chopped tomatoes and cook until softened, forming a thick base, for about 5 minutes.
6. 6. Mix in turmeric powder, red chili powder, and coriander powder; stir for 30 seconds.
7. 7. Add the soaked lentils and 300 ml of water; simmer for 15 minutes until the lentils soften.
8. 8. Stir in washed spinach leaves, letting them wilt into the curry for 3-4 minutes.
9. 9. Pour in coconut milk and cook for another 5 minutes, adjusting salt to taste.
10. 10. In a separate pot, rinse rice and cook it with 200 ml of water until fluffy, which takes about 10 minutes.
11. 11. Heat oil in a small pan, add cumin seeds, and pour this tempering over the cooked rice.
12. 12. Serve the creamy spinach lentil curry alongside the fragrant jeera rice.