Red Lentil Coconut Curry with Cilantro Chutney

INGREDIENTS

4 cups

Baby spinach

2 cups

Cilantro, packed stems leaves and tender

Garlic cloves, medium

3- inch nub Ginger, fresh

1/4 cup

Golden raisins

1 cup

Red lentils

1 cup

Tomatoes, canned

Yellow onion, medium

1/4 cup

Yellow onion

1 1/8 cups

Coconut milk, full-fat

1/4 cup

Red curry paste

2 tbsp

Tomato paste

2 cups

Basmati rice, brown

1 1/2 tsp

Kosher salt

4 tbsp

Olive oil, extra-virgin

2 tbsp

White wine vinegar