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Spinach & Mustard Seed Curry

by noshnosh (follow)
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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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