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A satisfying, soul-warming lentil curry served over brown rice that comes together quickly especially if you choose the instant-pot cooking option.
Red Lentil Curry
Equipment
- Instant Pot optional
- Rice Cooker optional
Ingredients
- 1 onion
- 5 cloves garlic, minced
- 1 tbsp fresh ginger, peeled & grated
- 1 tbsp curry powder
- 1 1/2 cups dried red lentils
- 1 14 ounce can diced tomatoes
- 1 13.5 ounce can full fat coconut milk 170 calories or more
- 3 cups vegetable broth we like Better than Bouillon
- 1 tbsp Bragg's liquid aminos
- salt to taste
- 2 cups frozen chopped spinach
- 1 1/2 cups dry brown rice
- 4 cups water for cooking rice
Instructions
- In a large pot or pan on the stove over medium heat, saute chopped onion in a small amount of water, adding bits of water to prevent sticking as needed. Add garlic and ginger. Cook until onion is translucent. Mix in curry powder. Add in lentils, canned tomatoes with juice, coconut milk, vegetable broth, and Bragg's liquid aminos to pan. Turn heat to medium. Simmer for 15-20 minutes or until lentils are soft. When nearly done, stir in frozen spinach and finish cooking. Add salt to taste.
- Instant Pot Directions: Place all ingredients in Instant Pot and cook under pressure for 20 minutes.
- Cook brown rice in water in rice cooker or in pan on stove. Serve curry over brown rice.
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