• 2 tablespoons coconut oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 3 tablespoons red curry paste
  • 2 cups lentils
  • 2 (14-ounce) cans coconut milk
  • 2 cups cauliflower florets
  • 2 cups baby spinach leaves, tightly packed
  • 2 cups basmati long grain rice, cooked
  • 1/4 cup cilantro leaves, to garnish
  • Lime wedges

Passo a passo

  1. In a cast-iron skillet over medium heat, add oil. Add onion, garlic, ginger and salt and saute for 2 minutes. Stir in red curry paste and saute for another minute.
  2. Add lentils and toast until combined. Whisk in coconut milk and bring to a simmer. Let cook for 15 minutes until lentils are al dente.
  3. Add cauliflower and continue cooking until both lentils and cauliflower are tender. Add spinach and stir until wilted.
  4. In a bowl, add rice. Ladle lentils and curry over rice. Top with cilantro and lime wedges.