Coconut Curry Lentils with Fragrant Basmati Rice
Ingredients
- For the Coconut Curry Lentils
- 1 cup dried red lentils, rinsed
- 1 tbsp coconut oil or vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp garam masala
- ½ tsp chili powder or paprika (optional)
- 1 can (14 oz / 400 ml) coconut milk
- 1½ cups vegetable broth or water
- 1 can (14 oz / 400 g) diced tomatoes
- Salt, to taste
- Juice of ½ lime (optional)
- For the Fragrant Basmati Rice
- 1 cup basmati rice
- 2 cups water
- ½ tsp salt
- 1 tsp oil or butter (optional)
- For Garnish (Optional)
- Fresh cilantro
- Toasted coconut flakes
- Lime wedges
Instructions
- Rinse lentils thoroughly and set aside.
- Heat oil in a large pot over medium heat.
- Sauté onion until soft and translucent.
- Add garlic and ginger; cook until fragrant.
- Stir in spices and toast briefly.
- Add lentils, tomatoes, coconut milk, and broth.
- Simmer until lentils are tender and curry thickens.
- Season with salt and finish with lime juice.
- Cook basmati rice separately until fluffy.
- Serve curry over hot basmati rice.