Spinach-biryani-with-coconut-lentil-curry

Spinach rice with coconut lentil curry

  • Serves 4
  • Prep time: 10 mins | Cooking time: 35 mins

Loaded with mouthwatering flavours, our biryani-style rice topped with creamy vegetarian curry is a filling and moreish meal to fill hungry tums. * The ingredients used in this recipe are shared with other recipes from week three of the spring weekly meal planner. See the meal planner here.

Ingredients

Spinach rice

  • 1 tablespoon oil

  • 1 onion, finely diced

  • 2 cloves garlic, finely chopped or 1 teaspoon minced garlic

  • 2cm fresh ginger, grated or 1 teaspoon minced ginger

  • Salt, to taste

  • ½ teaspoon curry powder

  • 2 teaspoons garam masala

  • 1 bay leaf

  • 2 cardamom pods (optional)

  • 1 star anise (optional)

  • 200g frozen spinach*, defrosted

  • 300g basmati rice*

  • 1 ¾ cups water

Coconut lentil curry

  • 1 tablespoon oil

  • 1 onion, finely diced

  • 2 teaspoons curry powder

  • 400g can chopped tomatoes

  • 150g red split lentils*, soaked overnight

  • 2 large carrots*, grated

  • 300g (2 cups) frozen green peas*

  • 400g can coconut milk

  • Salt and pepper, to taste

Method

  1. Heat oil in a large pot on the stove over medium-high heat. Sauté onions for around 5 minutes until they become soft and translucent. Add garlic and ginger and stir fry for a minute until fragrant. Mix through salt, spices, and bay leaf, fry for about 30 seconds.

  2. Turn the heat to high and stir fry spinach. Add rice and mix to coat in the spices, pour water over the top, gently mix around and cover with a lid.

  3. Bring to boil, then turn the heat down to low and leave to cook for 15 minutes. Turn off heat, remove from stove and let it rest for 5-10 minutes before serving.

Coconut lentil curry

  1. Prepare the curry as the rice cooks. Heat oil in a medium sized pot on the stove over medium-high heat. Sauté onions for around 5 minutes until they become soft and translucent.

  2. Add curry powder and fry until fragrant. Add the remaining ingredients into the pot, rinse each can with ½ cup water and pour liquid into the pot, bring to boil, and let it simmer for 5-10 minutes. Test taste and add more pepper or spices as desired.

  3. Serve with the curry spooned over the rice.

Cooking tips:

• The curry is a great make-ahead recipe and can also be cooked in a slow cooker.

Adapt it:

• Swap spinach for frozen peas if you prefer.

• You can use 2-3 tsp of a curry paste instead of the spices.

Kid-friendly alternatives:

• Use minimal salt in cooking.

• Adapt spice level to suit your family.

Leftovers:

• Eat for lunch the next day. The curry and rice can be stored in separate containers and frozen.