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🍽️ Basmati Rice with Creamy Spinach Lentil Curry

420 kcal · 30 min · 4 servings

Ingredients

• 70 g basmati brown rice
• salt
• 30 g ghee (clarified butter; 2 tbsp)
• 1 small onion (50 g)
• 1 garlic clove
• 10 g ginger root
• 200 ml vegetable broth
• 100 ml coconut milk
• 80 g red lentils
• 250 g spinach leaves (frozen, thawed)
• pepper
• 1 pinch ground cardamom
• 1 pinch cayenne pepper
• indian curry powder

Instructions

1. 1. Bring twice as much water as the amount of rice to a boil and add salt.
2. 2. Add the rice to the boiling water.
3. 3. Reduce the heat to low and cover the pot.
4. 4. Let the rice cook for 25 to 30 minutes.
5. 5. Remove the pot from the heat.
6. 6. Fluff the rice with a fork.
7. 7. Let the rice rest for 5 minutes.
8. 8. Stir 1 tablespoon of ghee (clarified butter) into the rice.
9. 9. Peel the onion, garlic, and ginger.
10. 10. Finely chop the onion, garlic, and ginger.
11. 11. Heat the remaining ghee in a pot.
12. 12. Add the onion, garlic, and ginger to the pot.
13. 13. Sauté the ingredients for 3 minutes over medium heat.
14. 14. Pour vegetable broth into the pot.
15. 15. Add coconut milk to the pot.
16. 16. Stir the lentils into the mixture.
17. 17. Simmer the dal for 10 minutes over low heat.
18. 18. Drain the spinach.
19. 19. Add the spinach to the lentils.
20. 20. Let everything simmer together for 2 minutes.
21. 21. Season the dal with salt and pepper.
22. 22. Add cardamom (aromatic spice pods) to the dal.
23. 23. Add cayenne pepper (hot chili powder) to the dal.
24. 24. Add curry powder to the dal.
25. 25. Serve the dal together with the rice.

Nutrition per serving

• kcal: 420
• Protein: 17 g · Fett/Fat: 17 g · Carbs: 49 g