Coconut Lentil Curry with Turmeric Rice and Cilantro Chutney

Coconut Lentil Curry with Turmeric Rice and Cilantro Chutney

Red lentils collapse into gravy. Coconut milk rounds the edges.

Ingredients

Curry

• 1 cup red lentils, rinsed
• 1 can full-fat coconut milk
• 1 can diced tomatoes
• 1 onion, diced
• 4 garlic cloves, minced
• 1 tbsp ginger, minced
• 2 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp cayenne
• 2 cups vegetable broth
• 2 tbsp oil
• Salt to taste

Turmeric Rice

• 1 cup basmati rice
• 1 3/4 cups water
• 1 tsp turmeric
• 1/2 tsp salt
• 1 tbsp oil

Cilantro Chutney

• 1 bunch cilantro
• 1 green chili
• 1/4 cup lime juice
• Salt

Instructions

• **Cook rice**: combine rice, water, turmeric, salt, and oil. Bring to boil, reduce to low, cover 15 minutes. Rest 5 minutes. Fluff.

• **Sauté aromatics**: onion in oil until soft. Add garlic, ginger, curry powder, turmeric, cayenne. Cook 1 minute.

• **Add lentils, tomatoes, broth, coconut milk**. Simmer 25–30 minutes until lentils dissolve into a thick curry.

• **Blend chutney**: cilantro, chili, lime juice, salt, and a splash of water.

• **Serve**: rice, curry, chutney on top.

Chef's Notes

• Red lentils turn mushy—this is correct. They become sauce.
• Add spinach or kale in the last 5 minutes for greens.