why make this recipe
Lentil & Veg Curry with Basmati Rice is a wholesome and tasty dish that is easy to make. Packed with protein from lentils and loaded with colorful vegetables, it is both nutritious and satisfying. This recipe is perfect for anyone looking for a comforting meal that is also healthy. Plus, it’s vegan-friendly and can be made in under an hour!
how to make Lentil & Veg Curry with Basmati Rice
Ingredients:
- Red lentils 200 g 🥣
- Basmati rice 150 g (1 cup) 🍚
- Onion 1 medium, chopped 🧅
- Garlic 3 cloves, minced 🧄
- Fresh ginger 1 tbsp, grated 🫚
- Tomatoes 400 g, chopped 🍅
- Carrot 1 large, diced 🥕
- Red bell pepper 1, sliced 🫑
- Spinach 100 g (or handful) 🥬
- Coconut milk 400 ml 🥥
- Curry powder 2 tbsp 🍛
- Ground cumin 1 tsp 🌿
- Ground turmeric 1 tsp 🌿
- Chili flakes 1/2 tsp 🌶️
- Vegetable broth 500 ml 🍲
- Olive oil 2 tbsp 🫒
- Salt 1 tsp 🧂
- Black pepper 1/2 tsp 🧂
- Fresh cilantro handful, chopped 🌿
- Lemon 1, cut into wedges 🍋
Directions:
- Rinse lentils and rice separately under cold water 🍚.
- Heat oil in a large pan and sauté chopped onion until translucent 🧅.
- Add garlic and ginger, cooking for 1 minute until fragrant 🧄🫚.
- Stir in curry powder, cumin, turmeric, and chili flakes; toast for 30 seconds 🍛🌶️.
- Add carrots, bell pepper, and chopped tomatoes; cook for 5 minutes 🍅🥕🫑.
- Pour in lentils and vegetable broth, bring to a boil, then simmer for 15–20 minutes until lentils are tender 🥣🍲.
- While lentils cook, simmer rice in 2 cups of water until fluffy, about 12–15 minutes 🍚.
- Stir in coconut milk and spinach into the curry, cooking for 3–5 minutes until wilted and creamy 🥥🥬.
- Season with salt and pepper to taste; finish with chopped cilantro and a squeeze of lemon 🌿🍋.
- Serve curry over basmati rice and garnish with extra cilantro and lemon wedges 🍛.
how to serve Lentil & Veg Curry with Basmati Rice
Serve the lentil curry hot over a bed of fluffy basmati rice. You can also offer extra lemon wedges and chopped cilantro on the side for those who want a little more flavor.
how to store Lentil & Veg Curry with Basmati Rice
Let the leftovers cool down completely. Store them in an airtight container in the fridge for up to 3 days. You can also freeze the curry for up to 2 months. Just make sure to store it in a freezer-safe container.
tips to make Lentil & Veg Curry with Basmati Rice
- Feel free to add other vegetables like peas, zucchini, or potatoes if you like.
- Adjust the spice level by adding more or less chili flakes as per your taste.
- If you want a thicker curry, let it simmer uncovered for a few extra minutes.
variation (if any)
You can swap red lentils with green or brown lentils, but cooking times may vary. For a richer taste, try using vegetable broth instead of water for cooking the rice.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the curry a day in advance. Just reheat it when you’re ready to serve.
2. Is this dish gluten-free?
Yes, Lentil & Veg Curry with Basmati Rice is gluten-free since it contains no wheat products.
3. Can I use canned lentils instead of dried?
Yes, you can use canned lentils. Just rinse and drain them, and add them to the curry in the last 5-10 minutes of cooking to heat through.
Lentil & Veg Curry with Basmati Rice
Ingredients
Main ingredients
- 200 g Red lentils
- 150 g Basmati rice (1 cup)
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 tbsp Fresh ginger, grated
- 400 g Tomatoes, chopped
- 1 large Carrot, diced
- 1 Red bell pepper, sliced
- 100 g Spinach (or handful)
- 400 ml Coconut milk
- 2 tbsp Curry powder
- 1 tsp Ground cumin
- 1 tsp Ground turmeric
- 1/2 tsp Chili flakes
- 500 ml Vegetable broth
- 2 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 handful Fresh cilantro, chopped
- 1 Lemon, cut into wedges
Instructions
Preparation
- Rinse lentils and rice separately under cold water.
- Heat olive oil in a large pan and sauté chopped onion until translucent.
- Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Stir in curry powder, ground cumin, ground turmeric, and chili flakes; toast for 30 seconds.
- Add diced carrots, sliced bell pepper, and chopped tomatoes; cook for 5 minutes.
- Pour in rinsed red lentils and vegetable broth, bring to a boil, then simmer for 15–20 minutes until lentils are tender.
- While lentils cook, simmer basmati rice in 2 cups of water until fluffy, about 12–15 minutes.
- Stir in coconut milk and spinach into the curry, cooking for 3–5 minutes until wilted and creamy.
- Season with salt and black pepper to taste; finish with chopped cilantro and a squeeze of lemon.
- Serve curry over basmati rice and garnish with extra cilantro and lemon wedges.