Bold Spiced Beef and Red Lentil Curry with Basmati Rice

A comforting and protein-rich Indian-inspired curry, featuring lean ground beef and wholesome red lentils simmered in a robust tomato and coconut milk sauce, brightened with a blend of aromatic spices and fresh spinach, served alongside fluffy basmati rice.

• Prep: 20 min
• Cook: 50 min
• Total: 1 hr 10 min
• Servings: 6
• Cuisine: Indian
• Difficulty: Medium
• Cost: $4.46/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• one-pot
• comfort food
• savory
• spicy
• healthy
• rich

Ingredients

• 1 tablespoon olive oil
• 1.5 pound ground beef (93/7 lean)
• 1 yellow onion (large, chopped)
• 4 clove garlic (minced)
• 1 fresh ginger (1 inch, grated)
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric powder
• 0.5 teaspoon chili powder
• 1 can diced tomatoes (14.5 ounce, undrained)
• 1 can full-fat coconut milk (13.5 ounce)
• 1.5 cup red lentils (rinsed)
• 2 cup chicken broth
• 3 cup fresh spinach
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cup basmati rice (uncooked)
• 4 cup water
• 0.25 cup fresh cilantro (chopped)

Instructions

1. First, prepare the basmati rice. In a medium saucepan, combine the 2 cups of uncooked basmati rice and 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While the rice cooks, heat the 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the 1 1/2 pounds of ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat and set the beef aside.
3. Reduce the heat to medium. Add the 1 large chopped yellow onion to the pot and cook, stirring occasionally, until softened, about 5-7 minutes. Add the 4 minced garlic cloves and 1 grated inch of fresh ginger and cook for another minute until fragrant.
4. Stir in the 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon turmeric powder, and 1/2 teaspoon chili powder. Cook for 1 minute more, stirring constantly, until the spices are very fragrant.
5. Return the ground beef to the pot. Stir in the 1 can of diced tomatoes, 1 can of full-fat coconut milk, 1 1/2 cups of rinsed red lentils, and 2 cups of chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender, stirring occasionally to prevent sticking.
6. Stir in the 3 cups of fresh spinach until wilted. Season the curry with 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper, or to taste.
7. Serve the curry warm over the prepared basmati rice, garnished with 1/4 cup of fresh cilantro, if desired.

Notes

This curry freezes well! Portion leftovers into individual containers and freeze for up to 3 months for easy, homemade meals later. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

• Calories: 740
• Protein: 43.8 g
• Carbohydrates: 88.2 g
• Fat: 21.7 g
• Fiber: 7.6 g
• Sodium: 1092 mg
• Saturated Fat: 13.4 g
• Sugar: 7 g
• Cholesterol: 71 mg