AuthorHungry PandaCategoryVegDifficultyBeginnerINGREDIENTS
150 g red lentils, rinsed
1 tsp ground turmeric
400 ml (1 tin) coconut milk
200 ml boiling water
90 g fresh coconut chunks (cut into 1cm cubes)
2 cloves garlic
1 stick spring onion chopped finely
1 tsp ground cumin
½ tsp coriander seeds
1 tbsp vegetable oil
3 big handfuls of baby leaf spinach
pinch sea salt to taste
1 whole lime, juiced and zested
HOW TO MAKE
1
Add the lentils, turmeric, coconut milk, coconut pieces, boiling water and garlic to your rice cooker
inner bowl.
2
Mix the cumin, spring onion and oil on a chopping board. Scatter over the lentils.
3
Close the lid and press the SLOW COOK function. Set the cooking time for 60 minutes then press START.
4
Once cooked open the rice cooker and stir in the spinach leaves until they wilt slightly. Adjust texture with boiling water.
5
Stir in the lime juice including the zest. Adjust to taste with salt.
6
Serve with rice, naan bread or chapatis and extra wedges of lime for squeezing.
Ingredients
INGREDIENTS
150 g red lentils, rinsed
1 tsp ground turmeric
400 ml (1 tin) coconut milk
200 ml boiling water
90 g fresh coconut chunks (cut into 1cm cubes)
2 cloves garlic
1 stick spring onion chopped finely
1 tsp ground cumin
½ tsp coriander seeds
1 tbsp vegetable oil
3 big handfuls of baby leaf spinach
pinch sea salt to taste
1 whole lime, juiced and zested