Lentil Vegetable Curry with Coconut Rice
Equipment
- Slow Cooker
- Medium Saucepan
- Cutting Board
- Knife
Ingredients
- 1 cup dried brown lentils, rinsed
- 3 medium carrots, sliced into rounds
- 2 medium potatoes, diced
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1 can (14 ounces) coconut milk, divided
- 2 cups vegetable broth
- 2 cups fresh spinach leaves
- 1 ½ cups jasmine rice
- 1 cup water
Instructions
- Add the lentils, carrots, potatoes, onion, garlic, curry powder, turmeric, and salt to the slow cooker.
- Pour in the vegetable broth and half the can of coconut milk, then stir to combine.
- Cover and cook on low for 7 hours until the lentils and vegetables are soft.
- Stir in the spinach during the last 10 minutes of cooking so it wilts into the curry.
- While the curry finishes, combine the rice, water, and remaining coconut milk in a medium saucepan.
- Bring the rice mixture to a boil, then reduce to low, cover, and simmer for 15 minutes until the liquid is absorbed.
- Fluff the rice with a fork and serve it alongside the lentil curry.
Notes
Leftovers reheat best with a splash of water or broth stirred in to loosen the sauce. If you want a milder flavor, reduce the curry powder by half before cooking. The spinach can be swapped for frozen peas added in the last 10 minutes if fresh leaves are not available.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Medium Saucepan, Cutting Board, Knife
Cuisine: Indian
Equipment: Slow Cooker, Medium Saucepan, Cutting Board, Knife