So in line with the goal of trying to eat more wholesome plant based meals- I made this rich, luxurious curry. It’s actually a blend of recipes from Naturally Ella and Pinch of Yum . Feel free to amend as desired. I served this over pearl barley which was super delicious- but feel free to use any grain you’d like 🙂
1 can of full fat coconut milk
¼ cup of red curry paste
1.5 cups of water
3/4 cups red lentils
1 in piece of grated fresh ginger
½ tsp garam masala
½ tsp turmeric
½ tsp powdered garlic (I didn’t have fresh- but if you do use that instead)
A couple of handfuls spinach (or kale, chard, etc…)
4 cups of cooked grain (barley, rice, quinoa….)
Let’s start with your grain- I made pearl barley. I used a ratio of 1 part grain to 2 parts water. Bring water to the boil. Add your grain, stir and let cook until desired consistency. Drain, add a bit of oil if necessary to avoid sticking.
For the sauce, whisk together in a large saucepan the coconut milk, water and curry paste. Bring to a boil, lower to a simmer. Add your luscious spices and your lentils. Cook at a simmer for 20-25 mins until your lentils are cooked. They should be tender but not mushy.
Remove from heat and stir in your spinach. Serve over your cooked grains. Garnish with cilantro (coriander). Feel the warmth.