Coconut Curry Lentil Bowls

Aromatic Indian dal made with brown lentils, warm coconut milk, and fragrant spices, served over fluffy basmati rice with warm naan bread and cucumber raita.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 2
• Cuisine: Indian
• Difficulty: Easy
• Cost: $4.79/serving

Dietary

• Vegetarian
• Vegan
• Dairy-Free
• Nut-Free
• Egg-Free
• Soy-Free
• Pescatarian
• High-Fiber
• Low-Sugar
• Low-Cholesterol

Tags

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

Ingredients

• 1 cup brown lentils (rinsed)
• 1 can coconut milk (13.5 fl oz)
• 1 cup basmati rice (uncooked)
• 2 whole naan bread
• 2 cup baby spinach (fresh)
• 1 yellow onion (diced)
• 3 clove garlic (minced)
• 1 tablespoon curry powder
• 1 teaspoon turmeric (ground)
• 1 tablespoon olive oil (extra virgin)
• 1 teaspoon salt

Instructions

1. In a small saucepan, combine 1 cup basmati rice with 2 cups water and 1/2 tsp salt. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let steam 5 minutes.
2. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Sauté diced yellow onion and minced garlic for 4 minutes until softened. Stir in curry powder and ground turmeric for 1 minute until fragrant.
3. Add 1 cup rinsed brown lentils, 1 can coconut milk, 1 cup water, and 1/2 tsp salt. Bring to a boil, reduce heat to medium-low, cover and simmer for 18 minutes until lentils are tender.
4. Stir in 2 cups baby spinach until wilted. Warm naan bread in a dry skillet over medium-high heat for 1 minute per side. Serve lentil curry over fluffy basmati rice with warm naan.

Notes

Rich and flavorful exploration dish that comes together effortlessly in 35 minutes.

Nutrition (per serving)

• Calories: 540
• Protein: 22 g
• Carbohydrates: 78 g
• Fat: 16 g
• Fiber: 14 g
• Sodium: 580 mg
• Saturated Fat: 9 g
• Sugar: 6 g