Curried Rice Pilaf With Red Lentils
Curried Rice Pilaf With Red Lentils is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. This recipe makes 6 servings with 333 calories, 11g of protein, and 11g of fat each. For 89 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of basmati rice, canned coconut milk, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe from A Family Feast has 104 fans. From preparation to the plate, this recipe takes around 40 minutes. Overall, this recipe earns an excellent spoonacular score of 93%. Try Curried Rice Pilaf, Dinner Tonight: Curried Red Lentils with Coconut Milk, and Slow-cooker Curried Lentils With Mint Rice for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 cup uncooked basmati rice
½ cup canned coconut milk
¼ cup diced fresh cilantro leaves, plus more for garnish
2 tablespoons extra virgin olive oil
1½ teaspoons Garam Masala
2 teaspoons minced garlic
1 teaspoon minced ginger
½ teaspoon kosher salt
1 cup diced onion
Few grinds freshly cracked black pepper
1 cup uncooked red lentils
2 tablespoons Thai Red Curry Paste
1½ cup fresh diced tomatoes
3 cups water
Equipment:
sauce pan
Cooking instruction summary:
In a medium sauce pan with a tight fitting lid, heat oil over medium high heat.Add onion, garlic and ginger and saut for three minutes.Add dry rice and dry lentils and saut for two minutes.Reduce heat to medium and add fresh tomato, garam masala and curry paste and stir and cook for one minute.Add cilantro, coconut milk and water and raise heat to high.Bring to a boil, cover and lower heat to low.Cook covered for 20 minutes.Remove from heat and add salt and pepper, stir and let sit covered for five minutes.Serve with additional chopped cilantro.
Step by step:
1. In a medium sauce pan with a tight fitting lid, heat oil over medium high heat.
2. Add onion, garlic and ginger and saut for three minutes.
3. Add dry rice and dry lentils and saut for two minutes.Reduce heat to medium and add fresh tomato, garam masala and curry paste and stir and cook for one minute.
4. Add cilantro, coconut milk and water and raise heat to high.Bring to a boil, cover and lower heat to low.Cook covered for 20 minutes.
5. Remove from heat and add salt and pepper, stir and let sit covered for five minutes.
6. Serve with additional chopped cilantro.
Nutrition Information:
covered percent of daily need
