Quick coconut curry lentils with spinach
Whip up a delicious and healthy Quick Coconut Curry Lentils with Spinach in no time! This easy recipe features wholesome brown rice, nutritious lentils, and fresh spinach simmered in creamy coconut milk and aromatic curry spices. Perfect for a busy weeknight dinner, it's a flavorful and satisfying meal packed with protein, fiber, and essential nutrients. Ready to serve in under an hour!
Cook time 40 min
Prep time 20 min
Ingredients:
2 cups brown rice2 cups water
2 cups lentils
1 tbsp olive oil
8 cups spinach
2 cups coconut milk
1 tbsp curry paste
1 tbsp curry powder
1 tbsp canned tomato paste
3/4 tsp salt
1 dash black pepper
Quick Coconut Curry Lentils with Spinach is a hearty and delicious dish that's perfect for any meal. Packed with protein-rich lentils, nutrient-dense spinach, and creamy coconut milk, this dish is not only flavorful but also highly nutritious. It's a quick and easy recipe that comes together in no time and is sure to satisfy your taste buds.
Instructions:
- Rinse 2 cups of brown rice under cold water.
- In a medium-sized pot, combine the rinsed rice and 2 cups of water.
- Bring to a boil over high heat, then reduce to a simmer.
- Cover the pot and let the rice cook for about 40-45 minutes or until the water has been absorbed and the rice is tender.
- While the rice is cooking, place 2 cups of lentils in a separate pot.
- Add enough water to cover the lentils by about 2 inches.
- Bring to a boil over high heat, then reduce to a simmer.
- Cook for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess water.
- In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat.
- Add 1 tablespoon of curry paste, 1 tablespoon of curry powder, and 1 tablespoon of canned tomato paste to the oil. Stir continuously for about 1-2 minutes, allowing the spices to become aromatic.
- Gradually stir in 2 cups of coconut milk, making sure everything is well combined.
- Add 3/4 teaspoon of salt and a dash of black pepper. Stir to dissolve the salt.
- Add the cooked lentils to the skillet with the curry sauce.
- Stir in 8 cups of fresh spinach, allowing it to wilt into the sauce. This should take about 2-3 minutes.
- Once the spinach is wilted and everything is well combined, remove the skillet from heat.
- Fluff the cooked rice using a fork and divide it among serving bowls.
- Spoon the coconut curry lentils and greens over the rice.
- Serve hot and enjoy your nutritious and delicious Quick Coconut Curry Lentils with Spinach!
Tips:
- 1. For added flavor, use vegetable broth instead of water to cook the lentils.
- 2. If you prefer a spicier curry, feel free to add more curry paste or a pinch of cayenne pepper.
- 3. You can substitute the spinach with other leafy greens such as kale or Swiss chard if desired.
- 4. Make sure to rinse the lentils well to remove any debris and reduce cooking time.
- 5. Leftovers can be stored in the refrigerator for up to 3 days, making this an excellent meal prep option.
Quick Coconut Curry Lentils with Spinach is a delicious and fulfilling meal that's incredibly easy to prepare. With layers of flavor from the curry paste, powder, and coconut milk, and a nutrient boost from spinach and lentils, this dish makes for a perfect weeknight dinner. Enjoy the rich, exotic flavors and the wholesome goodness in every bite!
Nutrition per serving
4 ServingsCalories 960kcal
Protein 36g
Carbohydrates 140g
Fiber 18g
Sugar 7g
Fat 36g
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