Red lentil curry with basmati rice

Ingredients

• 70 g red lentils
• 50 g basmati rice
• 80 ml coconut milk
• 70 g spinach
• 3 g curry powder
• 6 ml sunflower oil

Method

1. Rinse the basmati rice until the water runs clear. Put it in a saucepan with 1½ times its volume of water and a pinch of salt, bring to the boil, then cover and cook on the lowest heat for 10–12 minutes. Take off the heat and leave covered for 5 minutes.
2. Meanwhile, rinse the red lentils in a sieve.
3. Heat the sunflower oil in a second saucepan over a medium heat, add the curry powder and stir for 30 seconds until fragrant.
4. Add the lentils, the coconut milk and twice the lentils' volume of water. Bring to a simmer and cook for 15–18 minutes, stirring often, until the lentils are soft and the curry has thickened. Add a splash more water if it gets too thick.
5. Stir in the spinach for the last 1–2 minutes until wilted, then season with salt.
6. Fluff the rice with a fork and serve straight away with the curry.