Tags: vegetarian - dinner - GF - GF vegetarian - GF dinner
Active Time: 45 minutes
Passive Time: N/A
Serves: 4

Easy weeknight curry dish.

Mealime

• Basmati rice: 1 cup

• Broth: 4 cups, divided

• Ginger: 2 inch piece
• Garlic: 4 cloves
• Jalapenos: 2

• Yellow onion: 2

• Olive oil: 2 tbsp, divided

• Curry powder: 1 tsp
• Salt: to taste
• Pepper: to taste
• Turmeric: 1/2 tsp ground
• Cinnamon: 1/8 tsp ground
• Cumin: 1/8 tsp ground

• Red lentils: 1 cup
• Coconut milk: 13.5 fl oz

• Grape tomatoes: 1 pint

1. Rinse the rice under cold water. Add 2 cups of broth to a small saucepan and bring to a boil. Add the rice, stir, and cover. Reduce heat to low and cook for 12 minutes or until rice has fully absorbed the broth.
2. Mince garlic and ginger into a small bowl. Mince jalapenos and add to the bowl.
3. Small dice the onions and place in a separate bowl.
4. Add 1 tbsp oil to skillet and heat over medium. Add the onion along with a pinch of salt and cook until softened and golden, about 15-20 minutes. Add garlic, ginger, and jalapenos, and cook until softened. Add curry powder, turmeric, cinnamon, cumin, salt, and pepper.
5. Rinse lentils under cold water. Add lentils, remaining 2 cups of broth, and coconut milk to the saucepan with the onion mixture. Bring to a boil over high heat. Reduce to a simmer, cover, and cook until the lentils are tender, 20 minutes.
6. While the lentils are cooking, quarter the tomatoes.
7. Add tomatoes to the lentils and stir to combine. Cook until heated through.
8. To serve, place rice in a bowl and top with curry.