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Wild Rice Bowl with Red Lentil-Coconut Curry and Spinach

Karen Biton-Cohen
  • minutes
  • Serves 4

INGREDIENTS

2 cups

Baby spinach, tightly packed leaves

1/4 cup

Cilantro, lightly packed leaves

1 tsp

Coriander

3 cloves

Garlic

1 tsp

Ginger

1 cup

Red lentils

1

Yellow onion, medium

1 15.5 ounce can

Coconut milk

1 tbsp

Red curry paste

1 tbsp

Tomato paste

3 1/2 cups

Vegetable broth

1 cup

Wild rice

1/2 tsp

Cayenne

1 tbsp

Curry powder

1 tsp

Turmeric

2 tbsp

Ghee

1/2 cup

Greek yogurt