4 Servings 40 min Cook
2 Cup Brown Rice
2 3/4 Cup Water
2 Cup Lentils
1 Tbsp Olive Oil
8 Cup Spinach
2 Cup Coconut Milk
1 Tbsp Curry Paste
1 Tbsp Curry Powder
1 Tbsp Tomato Paste
3/4 Tsp Salt
1 Dash Pepper
Cook the rice according to the package instructions.
In a medium sauce pan, bring 2 ¾ cups salted water to a boil.
Add 2 cups brown lentils, cover, and reduce heat.
Simmer, covered, for about 20 to 25 minutes, until most of the water has been absorbed.
Meanwhile, wash the greens, remove the stems and chop the leaves.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
Add the greens and sauté for several minutes until tender and bright green.
(If the lentils are not done by this point, turn off the heat for the greens).
When the lentils are done, add them to the skillet with the greens.
Over medium high heat, stir in 1 can coconut milk, 1 tablespoon Thai red curry paste, 1 tablespoon curry powder, 1 tablespoon tomato paste, ¾ teaspoon kosher salt, and fresh ground black pepper.
Cook until heated through.
Taste, and add additional seasonings as desired.
Serve over rice and enjoy.
Recipe inspired by: http://www.