Red Lentil Coconut Curry
Ingredients
- 2 cups dry brown rice
- 1 tablespoon EVOO
- 1/2 cup diced yellow onion (from 1/2 yellow onion)
- 1/2 cup chopped carrots (from ~2 carrot sticks)
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon curry powder
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 cup frozen green peas
- 1 13.5-ounce can chickpeas, drained and rinsed
- 2 cups dry red lentils
- 1 13.5-ounce can coconut milk
- 3 cups vegetable broth (choose reduced sodium if possible)
- 3 loosely packed cups spinach or kale
- Lime wedges and chopped cilantro for serving
Preparation
Cook 2 cups of dry brown rice according to package instructions.
In a large pot, heat EVOO over medium heat. Add diced onion and chopped carrots. Sauté for about 5 minutes until onions are translucent and carrots are slightly tender.
Add minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
Stir in curry powder, garam masala, ground cumin, and salt. Cook for a minute to toast the spices.
Add frozen green peas, chickpeas, dry red lentils, coconut milk, and vegetable broth to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes, or until the lentils are cooked and the mixture has thickened.
Stir in the spinach or kale until wilted.
Serve the curry over cooked brown rice. Garnish with lime wedges and chopped cilantro.
