🍛
Plant-BasedCoconut Red Lentil Curry
Creamy coconut red lentil curry with ginger, turmeric, and spinach over basmati rice.
40 min 4 servings 410 kcal 14g fiber
VeganFiber-RichBatch-Friendly
Ingredients
Produce
- Spinach3 cups
- Onion1
- Ginger1 thumb
Pantry
- Red lentils1.5 cups
- Coconut milk1 can
Grains
- Basmati rice1.5 cups
Spices
- Curry powder2 tbsp
- Turmeric1 tsp
Method
- 1
Cook basmati rice per package.
- 2
Sauté onion and ginger; add curry and turmeric.
- 3
Add lentils, coconut milk, 2 cups water; simmer 25 min.
- 4
Stir in spinach until wilted; serve over rice.
Meal-prep tip
Curry tastes better the next day. Make the full pot Sunday — it freezes well for up to 3 months.