Creamy Lentil Coconut Curry With Basmati Rice Recipe

About this recipe

This Creamy Lentil Coconut Curry with Basmati Rice is a delightful Indian-inspired dish that combines wholesome ingredients with bold flavors. Red lentils cook to a creamy perfection in spiced coconut milk, creating a comforting curry that's both satisfying and nourishing. Fresh carrots add a subtle sweetness, while spinach brings a vibrant touch and a boost of essential nutrients. The dish is served alongside fluffy basmati rice, making it a complete meal for dinner or lunch. High in plant-based protein (42g per serving), this curry is perfect for fueling your body and keeping you energized. The cooking process is straightforward, with fragrant spices like turmeric and cinnamon adding depth to the flavors. Garnish with fresh coriander for a pop of color and herbal goodness. Whether you're hosting family or simply enjoying a quiet evening meal, this vegetarian curry is sure to be a crowd-pleaser while supporting your health goals.

Ingredients

• 1 Bunch Spinach Fresh 1 Bunch
• 1 Bunch Coriander - Bunch
• 500G Tropical Sun Basmati Rice 500g
• 400 ml Ktc Coconut Milk 400ml
• - Maldon Flakes Sea Salt
• 400 g Trs Turmeric Powder 400G
• 100 g Yorkshire English Carrots 100G
• 100G Rajah Black Pepper Ground 100G
• 50G Rajah Whole Cinnamon Bark 50G
• NaN Trs Lentils Red (Masoor Dall)
• 100G Trs Madras Curry Powder Mild 100G
• 1 Onion Large 1 Each
• 1 Garlic Bulb - 1 Each
• 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. 1. Rinse 200 g red lentils thoroughly under cold water until the water runs clear.
2. 2. Peel and finely chop 3 garlic cloves and 1 onion, then set them aside.
3. 3. Heat 2 tablespoons olive oil in a large pan over medium heat and sauté the chopped garlic and onion until softened and fragrant, about 4 minutes.
4. 4. Add 2 tablespoons Madras curry powder, 1 teaspoon ground turmeric, and a cinnamon stick to the pan, stirring for 1 minute to toast the spices.
5. 5. Pour in the 400 ml can of coconut milk and 250 ml of water, then add the rinsed lentils to the pan. Bring to a gentle boil.
6. 6. Reduce the heat to a simmer and cook the lentils for 15 minutes, stirring occasionally to prevent sticking.
7. 7. While the lentils cook, rinse 150 g basmati rice under cold water and cook it in a separate pot with 250 ml of water until tender, about 12 minutes.
8. 8. Peel and slice 150 g carrots into thin rounds, then add them to the lentil curry after 10 minutes of cooking.
9. 9. Stir in 100 g fresh spinach during the last 5 minutes of cooking, allowing it to wilt completely.
10. 10. Season the curry with 1 teaspoon sea salt and 1/2 teaspoon black pepper, adjusting as desired, and remove the cinnamon stick.
11. 11. Serve the lentil coconut curry in bowls alongside the cooked basmati rice.
12. 12. Garnish each serving with 10 g freshly chopped coriander for added flavor and freshness.

How to make Creamy Lentil Coconut Curry With Basmati Rice

1. Sauté garlic and onion. Rinse the red lentils under cold water until it runs clear. Finely chop the garlic and onion, then sauté them in olive oil over medium heat until softened and fragrant, about 4 minutes.
2. Toast the spices. Add the curry spice blend, ground turmeric and cinnamon to the pan and stir for 1 minute to toast the spices before any liquid goes in.
3. Simmer the lentils. Pour in the coconut milk and 250ml of water, add the lentils and bring to a gentle boil. Reduce to a simmer for 15 minutes, stirring occasionally, adding the sliced carrots after 10 minutes.
4. Cook the rice and finish. Meanwhile, rinse the basmati rice and cook it with 250ml of water until tender, about 12 minutes. Stir the spinach into the curry for the last 5 minutes and season with sea salt and black pepper.
5. Serve with coriander. Serve the lentil coconut curry in bowls alongside the cooked basmati rice, and garnish each serving with freshly chopped coriander for added flavour and freshness.

Frequently asked questions

How long does Creamy Lentil Coconut Curry with Basmati Rice take?

About 50 minutes: 10 minutes of prep and 40 minutes of cooking, covering the spiced lentils, the basmati rice and wilting the spinach.

Is Creamy Lentil Coconut Curry with Basmati Rice vegetarian?

Yes, it is vegetarian. Red lentils simmer in spiced coconut milk with shallots, garlic, turmeric, cinnamon and spinach.

Can I use light coconut milk in a lentil curry?

Yes, but the curry will be thinner and less rich. Simmer it a little longer to thicken, or stir in a spoon of desiccated coconut.

Why toast the spices before adding coconut milk?

A minute in hot oil releases their aromatic oils and removes any raw, dusty taste. Stir constantly so the turmeric does not scorch.

Does lentil coconut curry keep well?

Yes, it keeps for up to three days in the fridge and freezes well. It thickens as it cools, so loosen with water when reheating until piping hot.