PlumTally

Recipe combo

Mild Coconut Red Lentil Curry

A gentle family curry with creamy coconut, soft red lentils, cauliflower, peas, and fluffy jasmine rice. Mild curry powder keeps the flavor warm and kid-friendly with no spicy heat.

Loading recipe combo details...

Ingredients and instructions

Servings
4
Total time
30 min
Prep
8 min
Cook
22 min

Ingredients

  • 1 Cup jasmine rice - 1 cup (185 g), 185 g equivalent measure provided in the source text
  • 1.5 Cup water - 1 1/2 cups (360 ml), 360 ml equivalent measure provided in the source text
  • 1 Tablespoon olive oil - 1 tablespoon (15 ml), 15 ml equivalent measure provided in the source text
  • 1 Cup yellow onion, finely diced - 1 cup (150 g), 150 g equivalent measure provided in the source text
  • 2 Teaspoon mild curry powder - 2 teaspoons (4 g), 4 g equivalent measure provided in the source text
  • 1 Cup red lentils, rinsed - 1 cup (190 g), 190 g equivalent measure provided in the source text
  • 1 Can full-fat canned coconut milk - 1 can (13.5 fl oz/400 ml), 400 ml package equivalent provided in the source text
  • 1.75 Cup low-sodium vegetable broth - 1 3/4 cups (420 ml), 420 ml equivalent measure provided in the source text
  • 3 Cup cauliflower florets - 3 cups (300 g), 300 g equivalent measure provided in the source text
  • 1 Cup frozen peas - 1 cup (140 g), 140 g equivalent measure provided in the source text
  • 1 Teaspoon fine salt - 1 teaspoon (6 g), 6 g equivalent measure provided in the source text; divided between rice and curry

Instructions

  1. Rinse the rice

    1. Rinse the jasmine rice in a fine-mesh strainer until the water runs mostly clear.

  2. Cook the rice

    2. In the small pot, combine the rice, water, and 1/4 teaspoon salt. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes.

  3. Cook the onion

    3. While the rice cooks, heat olive oil in the medium saucepan over medium heat. Add the onion and cook for 3 minutes, stirring often.

  4. Bloom the curry powder

    4. Stir in the mild curry powder and cook for 30 seconds.

  5. Start the curry

    5. Add the red lentils, coconut milk, vegetable broth, cauliflower florets, and remaining 3/4 teaspoon salt. Stir well and bring to a gentle simmer.

  6. Simmer until tender

    6. Cover partially and cook for 14 to 16 minutes, stirring every few minutes, until the lentils are soft and the cauliflower is tender.

  7. Add the peas

    7. Stir in the frozen peas and cook for 2 to 3 minutes, until heated through.

  8. Serve

    8. Fluff the rice with a fork and serve the curry over the rice.