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Vegan Lentil and Spinach Curry with Brown Rice
Vegan Lentil and Spinach Curry with Brown Rice

Vegan Lentil and Spinach Curry with Brown Rice
A hearty and nutritious curry featuring lentils and spinach, served with brown rice.
Vegan Lentil and Spinach Curry with Brown Rice
Ingredients:
1
Servings
  • 150
    g
     brown rice
  • 100
    g
     red lentils
  • 100
    g
     spinach
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 200
    ml
     coconut milk
  • 1
    tbsp
     curry powder
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Vegan Lentil and Spinach Curry with Brown Rice
Instructions:
  1. Rinse the brown rice under cold water and cook according to package instructions.
  2. In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.
  3. Add curry powder and stir for another minute until fragrant.
  4. Add red lentils and coconut milk to the pot. Stir well and bring to a simmer.
  5. Reduce heat to low and cover. Cook for about 20 minutes or until lentils are tender.
  6. Stir in spinach and cook for another 5 minutes until wilted.
  7. Season with salt and black pepper to taste.
  8. Serve the curry over cooked brown rice.
Nutrition Per Serving 700 g Per 100g
Energy 628 kcal 90 kcal
Protein 18 g 2.6 g
Fibre 12 g 1.7 g
Salt 2 g 0.3 g
Sugar 3 g 0.4 g
Carbohydrates 90 g 12.9 g
Fat 22 g 3.1 g
  • 150
    g
     brown rice
  • 100
    g
     red lentils
  • 100
    g
     spinach
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 200
    ml
     coconut milk
  • 1
    tbsp
     curry powder
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Rinse the brown rice under cold water and cook according to package instructions.

In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.

Add curry powder and stir for another minute until fragrant.

Add red lentils and coconut milk to the pot. Stir well and bring to a simmer.

Reduce heat to low and cover. Cook for about 20 minutes or until lentils are tender.

Stir in spinach and cook for another 5 minutes until wilted.

Season with salt and black pepper to taste.

Serve the curry over cooked brown rice.

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