John Myers
Indian Spinach, Coconut and Tomato Curry with Lentil Rice As Side Dish; Vegetarian
The perfect indian spinach, coconut and tomato curry with lentil rice as side dish; vegetarian recipe with a picture and simple step-by-step instructions.
for the lentil rice:
- 2 Pc. Garlic cloves
- 3 cm Fresh ginger
- 2 tbsp Coconut oil
- 4 tbsp Tomato paste
- 1 tbsp Turmeric
- 450 g Chopped canned tomatoes
- 450 g Frozen spinach leaves
- 400 ml Coconut milk
- Salt pepper
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 1 Msp Cayenne pepper
- 3 tbsp Lemon juice
- 2 tsp Vegetable broth powder
- 300 g Basmati rice
- 150 g Red lenses
- Peel and finely chop the onions, garlic and ginger. First sauté the onion cubes in the heated coconut oil, then after about 3 minutes add the garlic and ginger. Add tomato paste and turmeric and roast briefly.
- Add the chopped tomatoes, bring to the boil and then add the still frozen spinach. Put the lid on and let it thaw for a few minutes over low heat.
- You can now start with the side dish. To do this, bring about 850 ml of salt water to the boil in a saucepan and add the rice. Let the lid simmer for approx. 15-20 minutes. After 5 – 10 minutes add the lentils.
- Now let’s continue with the curry: Pour in the coconut milk and bring to the boil. Season to taste with salt, pepper, coriander, cumin, cayenne pepper, lemon juice and vegetable stock powder.
- Serve the finished curry with the lentil rice. When cooking an Indian menu, this dish goes very well as part of the main course. You can then z. B. prepare a curry with meat, paneer or fish. It also goes well with pappadums, chapatis or naan bread.
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