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:

Quickview
333k Calories
11g Protein
10g Total Fat
48g Carbs
31% Health Score
Limit These
Calories
333k
17%

Fat
10g
16%

  Saturated Fat
5g
32%

Carbohydrates
48g
16%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
209mg
9%

Get Enough Of These
Protein
11g
23%

Manganese
1mg
52%

Fiber
11g
46%

Folate
160µg
40%

Vitamin A
1155IU
23%

Vitamin B1
0.32mg
21%

Phosphorus
209mg
21%

Iron
3mg
18%

Copper
0.34mg
17%

Magnesium
60mg
15%

Vitamin B6
0.3mg
15%

Potassium
512mg
15%

Zinc
2mg
14%

Selenium
8µg
12%

Vitamin C
9mg
12%

Vitamin B5
1mg
11%

Vitamin K
9µg
9%

Vitamin B3
1mg
8%

Vitamin E
1mg
7%

Vitamin B2
0.1mg
6%

Calcium
52mg
5%

covered percent of daily need
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Food Trivia

You can cook an egg on a sidewalk at 158°F (70°C).

Food Joke

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