Red Lentil Spinach Curry with Spiced Rice |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1 1/2 cup(s) red lentils uncooked |
3 cup(s) water (for cooking lentils) |
2 cup(s) chopped fresh spinach |
3 cup(s) cauliflower in small florets |
3 tablespoon(s) ghee (clarified butter) |
1 tablespoon(s) garam masala |
3 tomato paste |
1 white onion finely chopped |
2 clove(s) fresh garlic minced |
1 tablespoon(s) fresh ginger minced |
1 1/2 cup(s) brown basmati rice uncooked |
1 tablespoon(s) coconut oil |
3 cup(s) water (for cooking rice) |
1/2 teaspoon(s) cardamom |
1/4 teaspoon(s) cinnamon |
1/2 teaspoon(s) cloves |
1 tablespoon(s) cumin |
1/4 teaspoon(s) sea salt |
Directions:
1. For curry:
2. In a saucepan, place ghee, onion, garlic and ginger and sautee until onions are soft, about 5 minutes. Add curry powder and mix until you can smell the spices, about a minute. Add lentils and water, and simmer for 10 minutes. Add cauliflower, and simmer for 5-7 more minutes. Then add tomato paste, spinach and salt and pepper to taste. Serve over spiced rice.
3. For Spiced Rice:
4. Soak rice in water overnight or for 8 hrs. Heat oil and spices and cook until fragrant. Add rice and stir for 2 minutes, then add water, bring to a boil and simmer for 35-40 minutes stirring once or twice when water is almost absorbed.
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