Dinner recipe
A vegan coconut lentil dinner with basmati rice, red lentils, pepper, spinach, coriander, mild curry powder, and lime.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Image: Shop Sorted generated asset
Ingredients
large saucepan, sieve, tongs, knife, chopping board, grater
Method
Rinse the red lentils and basmati rice separately in a sieve. Slice the red pepper, finely slice the spring onions, grate the garlic and ginger, roughly chop the coriander stalks and leaves separately, and cut the limes into wedges.
Put the rinsed rice in a saucepan with 450ml water and a pinch of salt. Bring to a simmer, cover, and cook over a low heat for 10 to 12 minutes until absorbed. Turn off the heat and leave covered for 5 minutes.
Heat 1 tablespoon vegetable oil in a large saucepan over a medium heat. Add the coriander stalks, garlic, ginger, spring onion whites, mild curry powder, and black pepper, then cook for 2 minutes until fragrant.
Stir in the red lentils, coconut milk, 500ml water, and a pinch of salt. Bring to a simmer and cook for 15 to 17 minutes, stirring often, until the lentils soften and the sauce looks creamy.
Stir in the red pepper for 3 minutes, then fold in the spinach for 1 to 2 minutes until just wilted. Squeeze in the juice from one lime and add a splash of water if the sauce is thicker than spoonable.
Fluff the rice and divide it between bowls. Spoon over the coconut lentils, then scatter with coriander leaves and spring onion greens. Serve with the remaining lime wedges for squeezing at the table.
