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Red Lentil Coconut Curry with Cilantro Chutney

Excerpted from A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja and Alex Overhiser. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 people
Course: Dinner
Cuisine: Indian

Ingredients

FOR THE CURRY
  • 2 cups uncooked brown basmati rice
  • 1 medium yellow onion
  • 3 medium garlic cloves
  • 1 3- inch nub fresh ginger
  • 2 tablespoons extra-virgin olive oil
  • 1 cup red lentils
  • 1 cup canned crushed tomatoes
  • 1 cup plus 2 tablespoons full-fat coconut milk divided
  • ¼ cup red curry paste*
  • 2 tablespoons tomato paste
  • 1 teaspoon kosher salt
  • 4- 5 cups baby spinach leaves packed (chopped if leaves are large)
FOR THE CHUTNEY
  • ¼ cup diced yellow onion reserved from above
  • 2 cups packed cilantro leaves and tender stems
  • ¼ cup chopped golden raisins
  • 2 tablespoons white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt

Instructions

    Cup of Yum
  1. Make the brown rice according to the package instructions.
  2. For the curry: Peel and dice the onion. Reserve 1/4 cup for the chutney and set aside; use the remaining portion for the curry. Peel and mince the garlic. Peel and mince the ginger and measure out 2 tablespoons. 
  3. In a large skillet, heat the olive oil over medium-high heat, then add the onion and saute until translucent, about 5 minutes. Add the garlic and ginger and saute for 1 minute.
  4. Add the lentils, tomatoes, 1 cup coconut milk, 2 cups water, red curry paste, tomato paste, and kosher salt. Bring to a simmer and cook very gently, just barely bubbling, for 10 to 15 minutes until the lentils are soft (if not, cook a few minutes more until tender). 
  5. Stir in the spinach along with 2 tablespoons coconut milk and cook until the leaves wilt. Taste and add additional kosher salt or coconut milk to taste.
  6. For the chutney, use an immersion blender or standard blender to blend the reserved 1/4 cup diced onion, cilantro, golden raisins, white wine vinegar, olive oil, kosher salt, and 1/4 cup water. Blend into a thick, smooth sauce.
  7. To serve, spoon the lentils over rice and top with a dollop of chutney.

Notes

  • *If your brand of red curry paste is very spicy, add it in gradually to taste. Our preferred brand adds flavor without excessive heat, but make sure to taste test before adding the entire amount.
  • Nutrition Facts Red Lentil Coconut Curry with Cilantro Chutney Amount Per Serving Calories 323 Calories from Fat 144 % Daily Value* Fat 16g25%Saturated Fat 3g19%Sodium 992mg43%Potassium 888mg25%Carbohydrates 32g11%Fiber 16g67%Sugar 3g3%Protein 14g28% Vitamin A 8800IU176%Vitamin C 23.9mg29%Calcium 116mg12%Iron 5.9mg33% * Percent Daily Values are based on a 2000 calorie diet.
  • Calories 323
  • Calories from Fat 144
  • % Daily Value*
  • Fat 16g
  • 25%
  • Saturated Fat 3g
  • 19%
  • Sodium 992mg
  • 43%
  • Potassium 888mg
  • 25%
  • Carbohydrates 32g
  • 11%
  • Fiber 16g
  • 67%
  • Sugar 3g
  • 3%
  • Protein 14g
  • 28%
  • Vitamin A 8800IU
  • 176%
  • Vitamin C 23.9mg
  • 29%
  • Calcium 116mg
  • 12%
  • Iron 5.9mg
  • 33%