Serves: 3-4
Ingredients:
- 1½ cups whole-fat coconut milk
- 1½ cups water
- ¼ cup red curry paste (I use the regular masala mix: dhaniya+haldi+bit of garam masala)
- ¾ cup red lentils
- 2 cups packed baby spinach
- 4 cups cooked brown rice or quinoa
- Plain yogurt, garnish
Process:
- In a skillet with high sides, whisk together coconut milk, water and curry paste. Bring to a boil, reduce to a simmer, and add red lentils. Let simmer for 22 to 25 minutes, just until the red lentils are tender but still hold their shape.
- Remove pot from heat and stir in spinach until wilted. Serve curry over cooked grain, with a dollop of yogurt, if desired.
Recipe Source: Naturally Ella
No comments:
Post a Comment