recipes
Lentil and spinach curry with coconut jasmine rice
Serves: 3-4
2018-03-01
Ingredients
For the coconut rice
- 1 1/2 cups white jasmine rice (Tesco)
- 1 x 200ml small tin coconut milk (Tesco)
- 2 cups water
- Good pinch salt
- 1 tsp minced ginger and garic (Tesco)
- I pinch chilli flakes
For the curry
- 1 tbsp olive oil (Borges)
- 1 onion, sliced
- 1 tsp minced garlicand ginger (Tesco)
- 1 red chilli, finely chopped
- 1 tsp cumin seeds
- 2 tsp garam masala (Tesco)
- 2 tsp curry powder (Tesco)
- 1/2 tsp salt
- 250g green lentils, soaked in water for at least 30 minutes (Good Earth)
- 200g tinned polpa
- 1 x 200ml small tin coconut milk (Tesco)
- 300ml hot vegetable stock
- 1 handful baby spinach leaves
- Juice of ½ lime
Method
Start with the rice. Rinse it well under water and place into a saucepan with the coconut milk, minced garlic and ginger, chilli flakes and enough water. Season with salt and cook. Meanwhile prepare the curry. Heat the oil in a large pan and fry the onion, garlic and chilli for 2 minutes. Add in the cumin seeds and cook for a minute followed by the garam masala and season with salt. Add in the tinned tomatoes, coconut milk, soaked lentils and hot stock and cook down for 15-20 minutes or until the lentils are cooked. Stir in the fresh spinach leaves and lime juice and cook down for 2 minutes. Serve the spinach and lentil curry with the coconut jasmine rice.
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