Dinner is made easy with our one-pot Red Curry Lentils and Vegetables over Forbidden Rice. While this recipe is filled with many wonderful spices, the lentils are the star of the show! Not only do they offer a savory profile, they also pack a big nutritional punch, as they are a great source of protein, fiber, iron, magnesium and folate. In fact, studies have shown that their high fiber content can help lower cholesterol and prevent blood sugar spikes (1). These dried beans are also a great meat substitute, so go ahead and try them out with this recipe–we think you will be pleasantly surprised at the outcome!
Red Curry Lentils & Vegetables over Forbidden Rice
1 tablespoon reduced-sodium tamari or coconut aminos (see note)
1 cup forbidden rice or brown rice, rinsed
Red pepper flakes (optional)
4-6 quart saucepan
In a large skillet over medium heat, add the olive oil and onion. Saute until the onion is translucent, about 5 minutes.
Add the garlic and ginger and cook until lightly golden and stir.
Add the sweet potatoes and cauliflower and cook for 2-3 minutes, stirring occasionally. Add the curry paste and turmeric; stir and cook for 2 minutes.
Place the lentils and 3 cups water into the skillet, stir to combine, and bring the mixture to a boil. Lower to a simmer and cook for 15 minutes.
In the same skillet, add the coconut milk, ¼ cup water and tamari. Bring the mixture to a simmer over medium heat. Reduce heat to a gentle simmer and cook until the lentils, sweet potatoes and cauliflower have softened. Lastly, add the spinach and cover for 2 minutes until spinach is wilted.
In a saucepan, cook the rinsed rice to package directions. Remove from heat, drain the rice and return the rice to pot. Just before serving, season the rice to taste with salt and fluff it with a fork.
Divide rice and curry into bowls and garnish with parsley and a sprinkle of red pepper flakes, if desired.
Serve with chili sauce or sriracha on the side. Coconut amino's are low in sodium with only 270 mg of sodium per 1 tablespoon.