Spinach & Mustard Seed Curry

by noshnosh (follow)
Easy (2874)      Dinner (2274)      Healthy (1888)      Lunch (1798)      Family (1525)      Vegetarian (1517)      Quick (1387)      Simple (966)      Vegan (744)      Kids (743)     
This simple vegan curry is rich, flavoursome and surprisingly filling thanks to the fibre-rich brown rice and lentils.

It's a very accessible Ayurvedic-inspired dish that is easy to digest and full of healthful and healing properties.

You could also serve this dish as a side without the rice, or with warmed pita breads if desired.

Additionally, feel free to spice it up to taste with some chopped chilli for an extra punch.

Cooking Time: 30 minutes
Makes: 6 servings

1.5 cups brown rice
1.5 cups red lentils
3 tbsp olive oil
4 brown onions, finely sliced
2 tsp garlic, crushed
2 tbsp mustard seeds
800g spinach, roughly chopped (frozen or fresh)
400ml lite coconut milk
1 tbsp ground cumin
2 tsp ground turmeric

In a large saucepan place the rice and lentils, and cover with plenty of water. Bring to the boil, then reduce to a simmer and cook for 15 minutes or until cooked through.

Remove the rice mixture from the pan and keep warm.
Heat the oil over a medium heat, then add the onions, garlic and mustard seeds, cooking until the onion softens and begins to brown.

Stir through the spinach and add 200ml water. Cook for 5 minutes or until well combined.

Add the coconut milk, cumin and turmeric, mixing well to form a creamy sauce. Simmer for a further 5-10 minutes or until cooked through.

To serve, spoon the spinach and mustard seed curry over a generous bed of rice and lentils and enjoy warm.

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