LENTIL SPINACH CURRY WITH COCONUT RICE

Nutrition-packed and delicious lentil spinach curry, served alongside the best rice ever AKA coconut rice.

Ingredients
For the coconut rice (might make a little extra):

• 2 and 1/4 cups uncooked white jasmine rice
• 1 and 1/4 cup full-fat coconut milk
• water (see instructions)
• pinch salt
• (optional) 1 teaspoon grated ginger
• (optional) 1/4 teaspoon red pepper flakes

For the lentil spinach curry:

• 1 and 1/2 cups uncooked green lentils
• 2 tsp olive oil
• 1/2 large red onion thinly sliced
• 1 tsp cumin seeds
• 3 cloves garlic minced
• 1 jalapeno seeded and finely chopped
• 1 inch ginger peeled and grated or minced
• 4 tsp garam masala
• 1/2 tsp salt plus more to taste
• 1/2 lime juiced
• 1 cup diced tomatoes (I used canned)
• 1 and 1/2 tbsp coconut sugar or brown sugar
• 8 ounces fresh baby spinach (about 8 cups, loosely packed)
• 1/2 cup plain, unsweetened non-dairy milk (see notes)

Instructions
Get instructions >> Click Here