Red Lentil Curry with Basmati Rice

About This Recipe

Red lentils cook quickly and provide complete protein when paired with rice, delivering all essential amino acids. The aromatic spices support digestion and may reduce inflammation, making this curry ideal post-training.

Coconut milk adds creaminess and medium-chain fats for stable energy. Serve with basmati rice to supply glycogen-restoring carbohydrates.

Ingredients

• 1 cup red lentils, rinsed200g
• 1 tbsp coconut oil15g
• 1 onion, diced150g
• 2 cloves garlic, minced6g
• 1 tbsp grated ginger10g
• 2 tbsp curry powder14g
• 1 tsp turmeric3g
• 1 can diced tomatoes400g
• 1 can coconut milk400ml
• 2 cups vegetable broth480ml
• 2 cups baby spinach60g
• Juice of 1/2 lemon
• Salt & pepper
• 3 cups cooked basmati riceabout 600g

Instructions

Nutritional Information

Per Serving (1/4 of curry with 3/4 cup rice):

Complete protein when combined with rice; rich in iron and magnesium.

Pro Tips

• •Soak lentils 10 minutes for even faster cooking.
• •Add diced sweet potato for extra carbs in heavy training blocks.
• •Pair with seitan steak slices to boost protein above 50g.