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Thai-Australian - Lunch, Dinner

Lentil Coconut Curry Rice Bowl

A lentil coconut curry with spinach, onion, curry paste, and rice.

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Lentil Coconut Curry Rice Bowl

Cost and nutrition

What this recipe costs

Estimates use curated Coles and Woolworths product matches for Sydney. Prices checked 4 Nov–11 Nov. Always check live retailer prices before purchase.

A$2.24per serve, makes 4 serves as written
A$8.95cost to make the full recipe
A$2.32Coles per serve
A$2.24Woolworths per serve
35 mintotal time
20g protein573 kcal per serve

Make it

Ingredients and method

Ingredients

  • 520g Canned brown lentils
  • 310g Rice
  • 180ml Coconut milk
  • 55g Thai green curry paste
  • 120g Baby spinach
  • 1 onion Brown onion

Method

  1. Prep the ingredients Set out lentils, rice, coconut milk, Thai green curry paste, spinach and onion. Wash, trim, and chop onion before heating the pan. Rinse spinach and pat the leaves dry. Drain lentils. Measure coconut milk and Thai green curry paste.
  2. Start the rice Cook rice according to the packet directions so it is ready when the curry finishes.
  3. Fry the base Heat a large non-stick saucepan over medium heat with two tablespoons of water. Cook onion for 2-3 minutes, then stir in the Thai green curry paste for 30 seconds until fragrant.
  4. Cook the main ingredient Add lentils and stir for 2-3 minutes so they are coated in the curry base and heated through.
  5. Simmer the sauce Stir in coconut milk and 1/2 cup water. Simmer for 10-15 minutes until the sauce thickens and everything is cooked through.
  6. Finish with vegetables Add spinach to the sauce and simmer for 3-5 minutes until the vegetables soften but still hold their colour.
  7. Serve Spoon the curry over the rice and divide into serves.
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