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Vegan lentil coconut curry with spinach and basmati rice delights your taste buds!

vegan lentil coconut curry with spinach and basmati rice
Print Recipe

A delicious and hearty vegan lentil coconut curry with spinach served over fluffy basmati rice.

Ingredients

Scale
  • 1 cup lentils
  • 1 can coconut milk
  • 2 cups spinach
  • 1 cup basmati rice
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons curry powder
  • 1 tablespoon olive oil
  • 4 cups vegetable broth
  • Salt and pepper to taste

Instructions

  1. Rinse the lentils under cold water and set aside.
  2. In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and ginger, and sauté until the onion is translucent.
  3. Add curry powder and stir for 1 minute until fragrant.
  4. Add lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
  5. Stir in coconut milk and spinach, cooking until the spinach is wilted.
  6. Meanwhile, cook basmati rice according to package instructions.
  7. Serve the curry over the basmati rice and enjoy!

Notes

  • Feel free to add other vegetables like bell peppers or carrots.
  • Adjust the spice level by adding chili powder or fresh chilies.
  • This dish can be made ahead and stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://bibodorecipes.com/vegan-lentil-coconut-curry-spinach-basmati-rice-recipe/