Coconut Spinach Lentil Stew With Basmati Rice Recipe

Indian cuisine · 336 calories

Coconut Spinach Lentil Stew with Basmati Rice recipe

About this recipe

Coconut Spinach Lentil Stew with Basmati Rice is a delightful Indian-inspired dinner that combines hearty lentils, fresh spinach, and creamy coconut milk. This dish is infused with warm spices like cinnamon and a curry blend, creating an aromatic and comforting meal. Perfectly paired with fluffy basmati rice, it offers a balanced plate with 32g of plant-based protein, healthy fats, and essential nutrients. The spinach and green peas bring a fresh, vibrant element to the dish, while the coconut milk adds a rich creaminess. Cooking this dish is straightforward and rewarding, with layers of flavor unfolding as you go. Ideal for a cozy evening, this recipe is a wholesome choice for those seeking both nutrition and taste in under an hour. Whether it’s a weeknight dinner or a special occasion, this stew is sure to impress!

Ingredients

  • 5 Kg Gi Surati Kolum Rice 5kg
  • 1 Bunch Spinach Fresh 1 Bunch
  • 400G Holland & Barrett Vegan Soy Protein Mince
  • 165 Ml Tropical Sun Coconut Milk Mini
  • 100 G Fresh Green Peas 100g
  • 240G Spice Kitchen Curry Blend Trio, 240G
  • 100G Fresh Green Chillies - 100G
  • - Indian Spice Company Cinnamon
  • - Biona Capers In Olive Oil
  • 400G Greenfield Himalayan Salt Fine 400G

Instructions

  1. 1. Rinse the rice thoroughly under cold water until the water runs clear.
  2. 2. In a medium pot, add the rinsed rice, 300ml water, and 1/2 tsp salt. Bring to a boil, cover, and simmer for 15 minutes.
  3. 3. Heat olive oil in a large pan over medium heat and add finely chopped green chillies.
  4. 4. Add the Spice Kitchen Curry Blend Trio and Indian Spice Company Cinnamon to the pan, stirring to combine for 30 seconds.
  5. 5. Pour in coconut milk and bring to a gentle simmer, allowing the spices to infuse for 2 minutes.
  6. 6. Add the Holland & Barrett Vegan Soy Protein Mince and stir well to coat it with the spiced coconut milk.
  7. 7. Stir in the Fresh Green Peas and cook for 5 minutes until tender but still bright green.
  8. 8. Add the washed and chopped spinach to the pan, stirring until wilted and well combined.
  9. 9. Adjust seasoning with the remaining salt, tasting and correcting as needed.
  10. 10. Serve the coconut spinach lentil stew hot over the cooked basmati rice.