Spinach rice with coconut lentil curry
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
Method
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
- 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.
- 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.
- 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
- 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.
- 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.
- 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.