Recipe
Cooking steps and ingredient details are being prepared.
Dinner recipe
Speedy vegan rice bowls with red lentils, coconut milk, spinach, chopped tomatoes, curry powder, turmeric, lime, and basmati rice.
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
saucepan, wide saucepan, colander, knife, chopping board
Method
Rinse the basmati rice, then simmer it in a saucepan of boiling water for 10 to 12 minutes until the grains are tender.
Finely chop the onion, crush the garlic, rinse the red lentils, and cut the lime into wedges.
Heat 1 tablespoon olive oil in a wide saucepan over a medium heat, add the onion with black pepper, and cook for 3 minutes until glossy; stir in the garlic, curry powder, and ground turmeric for 1 minute.
Add the red lentils, chopped tomatoes, coconut milk, and 250ml water, then season and simmer for 13 to 15 minutes until the lentils are soft but still hold a little texture.
Stir in the baby spinach for 1 to 2 minutes until it wilts into the coconut lentils, then squeeze in half the lime juice.
Drain the rice, divide it between bowls, spoon over the coconut red lentils, and serve with the remaining lime wedges.
More to plan
Dinner recipe
A mild vegan family dal with red lentils, butternut squash, coconut milk, tomatoes, spinach, lime, coriander, and basmati rice.
View recipe
Dinner recipe
A gentle vegan coconut curry bowl with chickpeas, courgette, pepper, spinach, basmati rice, coriander, and lime.
View recipe
Dinner recipe
A gentle coconut red lentil dhal with spinach, tomatoes, jammy eggs, coriander, lime yogurt, and warm naan.
View recipe