This easy, flavourful curry is a great one to whip up during the workweek, and leftovers only get better the next day.
Ingredients
1 1/2 cup chopped
Yellow onion
(diced; about 1 medium; Curry)
3 clove(s)
Garlic
(minced; Curry)
2 tbsp minced
Ginger root
(Curry)
1 1/2 cup diced
Carrots
(about 2-3 large; Curry)
2 tsp
Curry powder
(or to taste; Curry)
1 tsp
Cumin
(Curry)
1/2 tsp
Turmeric, powder
(Curry)
1 1/2 cup
Red lentils, raw
(Curry)
1 can(s) (13.5 oz)
Coconut milk, sweetened
(light; Curry)
2 cup
Vegetable stock/broth, low sodium
(plus more if desired to thin the broth; Curry)
1/2 tsp
Sea salt, fine
(to taste; Curry)
1 dash
Black pepper
(to taste; Curry)
1 dash
Cayenne pepper
(to taste; optional; Curry)
1 tsp
Cane sugar
(optional; Curry)
142 gm
Baby spinach
(Curry)
1 cup
Basmati rice, dry
(Rice)
1 tbsp
Butter, vegan
(or virgin coconut oil; Rice)
1 3/4 cup
Vegetable stock/broth, low sodium
(or as needed; Rice)
1 cup
Cilantro (coriander)
(large stems removed and finely chopped; Rice)
1 dash
Salt and pepper
(to taste; Rice)
1 tsp
Lime juice (fresh)
( to taste; Rice )
1 green onion (stem)
Green onion
(thinly sliced; Topping)
1/3 cup
Cilantro (coriander)
(chopped; Topping)
4 tbsp
Pumpkin seeds (pepitas)
(toasted; Topping)
1 fruit
Lime
(cut into wedges; Topping)
Instructions
For the curry: Add the oil in a large pot and increase heat to medium. Add the onion, garlic, and a pinch of salt. Stir to combine. Sautée over medium heat for 4 to 5 minutes, stirring occasionally, until softened.
Stir in the ginger and carrots, and continue sautéing for another few minutes over medium heat.
Add the curry powder, cumin, and turmeric. Stir well. Cook for a minute, until fragrant.
Pick over and rinse the lentils in a fine mesh sieve. Stir in the entire can of coconut milk, red lentils, broth, and salt. Bring to a simmer and reduce heat to medium-low. Cook, covered with the lid ajar, for about 15 to 20 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent the lentils from sticking to the bottom. Stir in a touch more broth if you'd like a slightly thinner consistency. After cooking, stir in all of the spinach until wilted. Stir in the black pepper, cayenne (if using), and sugar (if using). Taste and adjust salt, if desired.
Meanwhile, prepare the rice. Add the rice into a medium pot along with the oil and broth. Increase heat to medium-high and bring to a simmer. Reduce heat to medium, cover with a lid, and cook for 12 to 16 minutes, until the rice is soft and tender. Fluff with a fork and stir in the cilantro. Season to taste with salt and lime juice. Keep the lid on until ready to serve.
Add a generous scoop of rice on a plate or bowl and top with a couple ladlefuls of curry. Add your desired toppings and serve immediately. Leftovers will keep in an air-tight container in the fridge for up to 4 to 6 days. The curry can also be frozen for up to 4 weeks, possibly longer. For easy freezer storage, add the cooled curry into a freezer-safe bag, press out the air, and freeze on a flat surface. Thaw overnight in the fridge, or simply leave on the counter until mostly thawed.
