This recipe is one of the most beloved in this book: the gleaming emerald cilantro chutney mixes tangy and sweet in a sumptuous way that our friends and family can’t get enough of. A fusion of Indian and Thai-style curries, the lentils are covered in a sauce of ginger, coconut milk, and red curry paste, an aromatic blend of spices available in the ethnic section of most groceries. Piled atop rice with the famous chutney, they’re silky and glamorous in a way most lentils only dream of. Serve with a green salad or with Homemade Whole Wheat Naan.
Ingredients
FOR THE CURRY
- 2 cups uncooked brown basmati rice
- 1 medium yellow onion
- 3 medium garlic cloves
- 1 3-inch nub fresh ginger
- 2 tablespoons extra-virgin olive oil
- 1 cup red lentils
- 1 cup canned crushed tomatoes
- 1 cup plus 2 tablespoons full-fat coconut milk, divided
- ¼ cup red curry paste*
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 4 -5 cups baby spinach leaves, packed (chopped if leaves are large)
FOR THE CHUTNEY
- ¼ cup diced yellow onion (reserved from above)
- 2 cups packed cilantro leaves and tender stems
- ¼ cup chopped golden raisins
- 2 tablespoons white wine vinegar
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
How to Make It
- Make the brown rice.
- Make the curry: Peel and dice the onion. Reserve ¼ cup for the chutney and set aside; use the remaining portion for the curry. Peel and mince the garlic. Peel and mince the ginger and measure out 2 tablespoons. In a large skillet, heat the olive oil over medium-high heat, then add the onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and sauté for 1 minute.
- Add the lentils, tomatoes, 1 cup coconut milk, 2 cups water, red curry paste, tomato paste, and kosher salt. Bring to a simmer and cook very gently, just barely bubbling, for 10 to 15 minutes until the lentils are soft (if not, cook a few minutes more until tender). Stir in the spinach along with 2 tablespoons coconut milk and cook until the leaves wilt. Taste and add additional kosher salt or coconut milk to taste.
- Make the chutney: Meanwhile, make the chutney using an immersion blender or standard blender to blend the reserved ¼ cup diced onion, cilantro, golden raisins, white wine vinegar, olive oil, kosher salt, and ¼ cup water. Blend into a thick, smooth sauce.
- To serve, spoon the lentils over rice and top with a dollop of chutney.
