Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons extra virgin olive oil
  • 1 cup diced onion
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 cup uncooked basmati rice
  • 1 cup uncooked red lentils
  • 1½ cup fresh diced tomatoes
  • 1½ teaspoons Garam Masala
  • 2 tablespoons Thai Red Curry Paste
  • ¼ cup diced fresh cilantro leaves, plus more for garnish
  • ½ cup canned coconut milk
  • 3 cups water
  • ½ teaspoon kosher salt
  • Few grinds freshly cracked black pepper

Instruction

  • In a medium sauce pan with a tight fitting lid, heat oil over medium high heat.
  • Add onion, garlic and ginger and sauté for three minutes.
  • Add dry rice and dry lentils and sauté for two minutes.
  • Reduce heat to medium and add fresh tomato, garam masala and curry paste and stir and cook for one minute.
  • Add cilantro, coconut milk and water and raise heat to high.
  • Bring to a boil, cover and lower heat to low.
  • Cook covered for 20 minutes.
  • Remove from heat and add salt and pepper, stir and let sit covered for five minutes.
  • Serve with additional chopped cilantro.