Ingredients
2 cups uncooked white or brown basmati rice (or Instant Pot rice)
2 cups brown or green lentils
8 cups leafy greens (spinach, kale, or chard)
1 tbsp olive oil
1 (13.5 oz) can coconut milk
3 tbsp Thai red curry paste
2 tbsp tomato paste
1 tsp kosher salt
Freshly ground black pepper
Instructions
- Cook the rice using stovetop or Instant Pot method.
- In a saucepan, boil lentils in 6 cups water for 20 minutes until tender. Drain and season with salt.
- Wash and chop greens (skip if prewashed spinach).
- Heat olive oil in a large skillet over medium-high heat. Sauté greens until tender and bright green.
- Add cooked lentils, coconut milk, curry paste, tomato paste, salt, and pepper. Stir to combine.
- Simmer for a few minutes until heated through and slightly thickened.
- Taste and adjust seasoning. Serve hot over rice.
Notes
- Add sweet potatoes or carrots for extra heartiness.
- Use red lentils for a creamier, faster-cooking curry.
- Try green curry paste for a flavor twist.
- Top with cilantro, lime, or sliced chilies for brightness.
- Pairs well with rice, naan, quinoa, or roasted veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 portion (with rice)
- Calories: 410
- Sugar: 5g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 13g
- Protein: 16g
- Cholesterol: 0mg
