A simple, nourishing meal packed with plant-based protein and fiber from lentils and brown rice. Fresh ginger adds warmth, while spinach brings a boost of vitamins. It’s a healthy, comforting dish that’s easy to prepare with pantry staples. Creamy coconut milk adds richness, but you can swap it for broth for a lighter version.

ingredients

• 200g dried lentils (red or green)
• 200g brown rice
• 150g fresh spinach, roughly chopped
• 2 tablespoons Organic Minced Ginger
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 tablespoon olive oil (or coconut oil)
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon chili flakes (optional, for heat)
• 1 can (400ml) coconut milk (or vegetable broth for a lighter version)
• 500ml water (for cooking lentils and rice)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Lemon or lime wedges for serving

directions

1. Cook the Lentils and Brown Rice: In a medium saucepan, combine lentils and brown rice with 500ml of water. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes, or until both the lentils and rice are tender and the water is absorbed. Drain any excess water, if needed, and set aside.
2. Prepare the Curry Base: While lentils and rice are cooking, heat olive oil in a large skillet or pot over medium heat. Add the diced onion and sauté for 2-3 minutes until it softens. Stir in the Organic Minced Ginger and minced garlic. Cook for another 1-2 minutes until fragrant.
3. Add the Spices: Add curry powder, cumin, turmeric, cilantro and chili flakes (if using) to the onion mixture. Stir well to coat the onions in the spices and cook for 1 minute to toast the spices.
4. Create the Curry Sauce: Pour in the coconut milk and stir well to combine with the spices and onions. Let it simmer for 5 minutes.
5. Add the Lentils, Rice, and Spinach: Once the lentils and rice are done, stir them into the curry sauce. Add the fresh spinach and cook for another 2-3 minutes until the spinach wilts. Season with salt and pepper to taste.
6. Serve: Serve the curry in bowls, garnished with fresh cilantro and a squeeze of lemon or lime juice.

• Optional Add-Ins:
  • Chopped tomatoes for extra acidity
  • Sprinkle of crushed peanuts or cashews for crunch