TV Chef Manuel Aquilina’s Lentil & Spinach Curry with Coconut Jasmine Rice


For the coconut rice
1½ cups white jasmine rice
1 x 200ml tin coconut milk
2 cups water
Good pinch salt
1 tsp minced ginger and garlic
1 pinch chilli flakes
For the curry
1 tbsp olive oil
1 onion, sliced
1 tsp minced garlic and ginger
1 red chilli, finely chopped
1 tsp cumin seeds
2 tsp garam masala
2 tsp curry powder
½ tsp salt
250g Good Earth Green Lentils, soaked in water for at least 30 minutes
200g tinned polpa
1 x 200ml tin coconut milk
300ml hot vegetable stock
1 handful baby spinach leaves
Juice of ½ lime

Prep time: --

Total time: --

Serves: 3-4


Start with the rice. Rinse it well under water and place into a saucepan with the coconut milk, minced garlic and ginger, chilli flakes and enough water. Season with salt and cook.

Meanwhile prepare the curry. Heat the oil in a large pan and fry the onion, garlic and chilli for 2 minutes. Add in the cumin seeds and cook for a minute followed by the garam masala and season with salt. Add in the tinned tomatoes, coconut milk, soaked lentils and hot stock and cook down for 15-20 minutes or until the lentils are cooked. Stir in the fresh spinach leaves and lime juice and cook down for 2 minutes.

Serve the spinach and lentil curry with the coconut jasmine rice.