That of coconut and cilantro rice with red lentil dahl it’s a easy recipe to do that is inspired by the spicy and exotic flavor of a indian dish with curry, Turmeric And Ginger. Fragrant and tasty, it is ideal for a special dinner.
Ingredients
- 180 g of rice
- 1 tablespoon of olive oil
- 240 ml coconut milk
- hot vegetable broth
- fresh coriander
- salt
- pepper
- 200 g carrots
- 250 g of red lentils
- 2 tablespoons of olive oil
FOR THE RICE:
FOR THE LENSES:
- 2 cloves garlic
- 4 cm of fresh ginger
- 2 new onions
- 2 teaspoons of turmeric
- 1 teaspoon of curry
- 400 ml coconut milk
- 1 teaspoon of cumin seeds
- 1 handful of baby spinach
- Cayenne pepper
- hot vegetable broth
- salt
How to prepare: Aromatic coconut rice with red lentil dahl
It starts from an exotic inspiration easy recipe to do that sees rice and lentils as the protagonists, which come together in a creative dish with an ethnic feel. the aromatic coconut and cilantro rice with red lentil dahl for those passionate about trips to faraway destinations and their flavors.
There is indeed a touch of India thanks to dahl, a typical preparation made from lentils of which there are many variations, and which includes turmeric, curry and ginger among the main ingredients.
It can be served as a soup version as well as an accompaniment: we present it here as single dish in combination with rice, also basmati if you prefer, white, fragrant and with well-defined grains. Just perfect for this one ethnic recipe with a delicate aspect that hides a spicy soul to discover.
For lovers of curry and turmeric dishes, we recommend the turmeric and dried fruit rice, the turmeric risotto with fried artichokes and the classic curry rice.
OTHER TASTY RECIPES: Curried shrimp rice; Salad of basmati rice, smoked salmon and swordfish; Rice, shrimp and green apple salad
- Execution
- easy
- Preparation time
- 30 minutes
- Cooking time
-
60 minutes
How to prepare: Aromatic coconut rice with red lentil dahl
Making this aromatic coconut cilantro rice with a red lentil dahl is simple. Start with the lentils: first, finely chop the new onions and sauté them with the garlic and oil in a saucepan. Add salt and mix, leaving to flavor for 5 minutes. Add the chopped carrots, grated ginger and sauté another 3-4 minutes over medium heat.
Add the spices: cayenne pepper, curry, turmeric and cumin. Stir and add the lentils that you have previously rinsed. Add the coconut milk and a few ladles of hot vegetable broth. Add the salt and cook for about 40-45 minutes or either way until the beans are tender. If necessary, add more hot vegetable broth.
At 5 minutes from the end, add the spinach leaves, mix and season with salt and pepper. While the lentils are cooking, devote yourself to the rice: in a non-stick saucepan pour the oil, rice, coconut milk and vegetable broth. Put on medium heat and bring to a boil.
Cook, stirring very often, for 10 to 12 minutes until the rice is tender and tender. Transfer it to a bowl, shell it with a fork and finally add the finely chopped cilantro. Serve the rice in serving dishes seasoned with lentils. You can garnish the coconut rice with red lentil dahl with fresh cilantro.
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