Lentil Spinach Curry Recipe with Coconut Rice

yupitsvegan.com

Laura Carletti

subheading: For the coconut rice (might make a little extra):

2 and ¼ cups uncooked white jasmine rice

1 and ¼ cup full-fat coconut milk

water (see instructions)

pinch salt

(optional) 1 teaspoon grated ginger

(optional) ¼ teaspoon red pepper flakes

subheading: For the lentil spinach curry:

1 and ½ cups uncooked green lentils

2 tsp olive oil

½ large red onion thinly sliced

1 tsp cumin seeds

3 cloves garlic minced

1 jalapeno seeded and finely chopped

1 inch ginger peeled and grated or minced

4 tsp garam masala

½ tsp salt plus more to taste

½ lime juiced

1 cup diced tomatoes (I used canned)

1 and ½ tbsp coconut sugar or brown sugar

8 ounces fresh baby spinach (about 8 cups, loosely packed)

½ cup plain, unsweetened non-dairy milk (see notes)

Directions at yupitsvegan.com

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