Coconut Yellow Lentil Curry with Long Grain Rice

A comforting and fragrant dish combining rehydrated yellow lentils cooked in creamy coconut milk with aromatic curry powder, served alongside fluffy long grain rice.

Steps

1. Rinse the long grain rice under cold water until clear, then drain. 2. In a small pot, bring 200ml water to a boil, add the rice, reduce heat to low, cover and simmer for 15 minutes until rice is tender. 3. While the rice cooks, heat 1 tsp vegetable oil in a saucepan over medium heat. 4. Add the curry powder and toast gently for 30 seconds to release aroma. 5. Add the rehydrated yellow lentils and stir to coat in the spices. 6. Pour in the coconut milk and add salt, stir well. 7. Reduce heat to low and simmer uncovered for 10-12 minutes until lentils are soft and the sauce thickens. 8. Taste and adjust seasoning if necessary. 9. Serve the coconut yellow lentil curry over the cooked long grain rice.

50g long grain rice 75g rehydrated yellow lentils 150ml coconut milk 1 tsp curry powder 1/4 tsp salt 200ml water 1 tsp vegetable oil