malaysian

Nyonya Spiced Lentil and Vegetable Curry with Rice

This simmered dish pairs jasmine rice, uncooked with red lentils, dry, curry powder and coconut milk. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

20 g Protein

89 g Carbohydrates

26 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

48g jasmine rice, uncooked 175 kcal
48g red lentils, dry 169 kcal
83g coconut milk 164 kcal
55g onion, sliced 22 kcal
69g carrot, diced 28 kcal
48g spinach 11 kcal
4g curry powder 12 kcal
7g fresh ginger, grated 6 kcal
7g vegetable oil 62 kcal
7g lime juice 2 kcal
152g water 0 kcal
1g salt 0 kcal

Cooking instructions

jasmine ricewater
Cook jasmine rice with water and keep warm.
onionvegetable oil
Heat vegetable oil in a small pot over medium heat. Saute onion until softened, 3 minutes.
curry powderfresh ginger
Stir in curry powder and grated ginger; cook 30 seconds until fragrant.
red lentilscoconut milkcarrotwater
Add red lentils, coconut milk, water, and carrot. Simmer gently until lentils are tender, about 12 to 15 minutes.
spinachlime juicesalt
Stir in spinach to wilt, then season with salt and lime juice.
jasmine ricered lentilscurry powder
Serve the thick lentil curry over steamed rice.