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

• - Ktc Coconut Milk 400ml
• 100G Trs Madras Curry Powder Mild 100G
• 500G Tropical Sun Basmati Rice 500g
• - Biona Capers In Olive Oil
• 50G Black Garlic Cloves, 50G
• 250 G Onion Shallots 300g
• 375G Laziza Complete Haleem Spices, Pulses & Grains Mix 375G
• 50G Mill & Mortar Organic Ground Turmeric, 50G
• 50G Rajah Whole Cinnamon Bark 50G
• NaN Trs Lentils Red (Masoor Dall)
• 1 Bunch Spinach Fresh 1 Bunch
• 200G Natco Coconut Flakes, 200G
• 100G Rajah Black Pepper Ground 100G
• - Coriander Seeds Catering Size

Instructions

1. 1. Rinse the red lentils thoroughly under cold water until the water runs clear.
2. 2. Peel and finely chop the garlic and onion, then set them aside.
3. 3. Heat 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 the Spice Kitchen Curry Blend Trio, ground turmeric, and cinnamon to the pan, stirring for 1 minute to toast the spices.
5. 5. Pour in the coconut milk and 250ml 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 the basmati rice under cold water and cook it in a separate pot with 250ml of water until tender, about 12 minutes.
8. 8. Peel and slice the carrots into thin rounds, then add them to the lentil curry after 10 minutes of cooking.
9. 9. Stir in the fresh spinach during the last 5 minutes of cooking, allowing it to wilt completely.
10. 10. Season the curry with Maldon Flakes Sea Salt and Rajah Black Pepper Ground, adjusting as desired.
11. 11. Serve the lentil coconut curry in bowls alongside the cooked basmati rice.
12. 12. Garnish each serving with freshly chopped coriander for added flavor and freshness.