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Red Lentil Spinach Curry with Spiced Rice

  • 4servings

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B1, B2, B3, C, E, P
MineralsNatrium, Fluorine, Manganese, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cup(s) red lentils uncooked

  2. 3 cup(s) water (for cooking lentils)

  3. 2 cup(s) chopped fresh spinach

  4. 3 cup(s) cauliflower in small florets

  5. 3 tablespoon(s) ghee (clarified butter)

  6. 1 tablespoon(s) garam masala

  7. 3 tomato paste

  8. 1 white onion finely chopped

  9. 2 clove(s) fresh garlic minced

  10. 1 tablespoon(s) fresh ginger minced

  11. 1 1/2 cup(s) brown basmati rice uncooked

  12. 1 tablespoon(s) coconut oil

  13. 3 cup(s) water (for cooking rice)

  14. 1/2 teaspoon(s) cardamom

  15. 1/4 teaspoon(s) cinnamon

  16. 1/2 teaspoon(s) cloves

  17. 1 tablespoon(s) cumin

  18. 1/4 teaspoon(s) sea salt

Instructions Jump to Ingredients ↑

  1. For curry:

  2. In a saucepan, place ghee, onion, garlic and ginger and sautee until onions are soft, about 5 minutes. Add curry powder and mix until you can smell the spices, about a minute. Add lentils and water, and simmer for 10 minutes. Add cauliflower, and simmer for 5-7 more minutes. Then add tomato paste, spinach and salt and pepper to taste. Serve over spiced rice.

  3. For Spiced Rice:

  4. Soak rice in water overnight or for 8 hrs. Heat oil and spices and cook until fragrant. Add rice and stir for 2 minutes, then add water, bring to a boil and simmer for 35-40 minutes stirring once or twice when water is almost absorbed.

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