YOUR SOLIN GENERATED RECIPE
Creamy Coconut Lentil Curry with Fresh Spinach and Brown Rice
Savor a comforting bowl of creamy coconut lentil curry paired with fluffy brown rice and fresh spinach. This dish balances the warmth of spiced red lentils, the subtle sweetness of light coconut milk, and bright notes of ginger and garlic, offering a hearty meal with satisfying, clean flavor.
INGREDIENTS
90g dry red lentils
25g dry brown rice
50g canned chickpeas, drained
1/4 cup light coconut milk
1 cup fresh spinach
1/4 medium onion
1 garlic clove
1 tsp grated fresh ginger
1/4 tsp turmeric
1/4 tsp ground cumin
1/4 tsp ground coriander
1 cup water
Salt & Pepper to taste
PREPARATION
Rinse the red lentils under cold water until the water runs clear and set aside.
In a medium saucepan, heat a small amount of water or a splash of coconut milk over medium heat. Sauté the chopped onion, minced garlic, and grated ginger until soft and fragrant.
Add the turmeric, ground cumin, and ground coriander to the onions, stirring for about 30 seconds to bloom the spices.
Pour in the rinsed lentils, chickpeas, and water along with the light coconut milk. Bring the mixture to a simmer and let it cook for about 15-20 minutes until the lentils are tender. Stir occasionally.
In a separate small pot, cook the brown rice according to package instructions, typically simmering for 20 minutes until tender.
Once the lentils are cooked and the curry has thickened slightly, stir in the fresh spinach and cook for an additional 2 minutes until wilted. Season with salt and pepper to taste.
Serve the creamy coconut lentil curry over the cooked brown rice and enjoy a hearty, flavorful meal.