Creamy Lime Red Lentil Curry with Spinach

A simple meal-prep bowl with tender red lentils, coconut milk, spinach, and a bright squeeze of lime, served over basmati rice for a comforting make-ahead lunch.

Creamy Lime Red Lentil Curry with Spinach
Prep time
10 min
Cook time
25 min
Yield
1 serving

Ingredients

  • 5 g Canola Oil
  • 80 g Carrot
  • 100 g Coconut Milk
  • 4 g Curry Powder
  • 75 g Dry red lentils
  • 5 g Garlic
  • 5 g Ginger
  • 30 g Lime
  • 60 g Onion
  • 70 g Rice
  • 2 g Salt
  • 50 g Spinach
  • 300 g Water

Instructions

  1. Rinse the basmati rice and red lentils separately until the water runs mostly clear.
  2. Cook the rice with part of the water and a pinch of salt until tender, then set aside for meal-prep assembly.
  3. Finely chop the onion, carrot, garlic, and ginger.
  4. Heat the canola oil in a small pot over medium heat, then cook the onion and carrot until softened.
  5. Add the garlic, ginger, and curry powder, then stir for a short time until fragrant.
  6. Add the red lentils, coconut milk, remaining water, and salt, then simmer until the lentils are soft and creamy.
  7. Stir in the spinach until wilted, then remove the pot from the heat.
  8. Squeeze in the lime juice, stir well, and pack the curry over the rice in a meal-prep container.