Exquisite Vegetarian Indonesian Brunch: Savor the Taste of Javanese Lentil Curry & Coconut Rice

Ingredients

• 1 cup green lentils, rinsed and drained
• 2 cups water
• 1 tablespoon coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional)
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• Salt to taste
• 2 cups jasmine rice, uncooked
• 1 1/2 cups water
• 1 cup coconut milk
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Instructions

1. 1

   In a medium saucepan, combine the lentils and water, then bring to a boil. Reduce heat to low and simmer for 20 minutes or until tender. Drain and set aside.

2. 2

   In another saucepan, heat the coconut oil over medium heat. Add the onion, garlic, and ginger, sautéing until softened and fragrant, about 3-4 minutes.

3. 3

   Stir in the turmeric, coriander, cayenne pepper (if using), salt, and cooked lentils. Cook for another 2 minutes to blend flavors.

4. 4

   Add the diced tomatoes and coconut milk to the saucepan with the lentil mixture. Bring to a simmer and cook for about 10 minutes or until the sauce thickens slightly. Adjust seasoning as needed.

5. 5

   While the curry is simmering, prepare the coconut rice. In a medium pot, combine the jasmine rice, water, and coconut milk. Bring to a boil, then reduce heat to low, cover, and cook for 18-20 minutes or until the rice is tender and has absorbed all the liquid.

6. 6

   To serve, divide the coconut rice among two shallow bowls, spooning the lentil curry over the top. Garnish with fresh cilantro leaves and a wedge of lime on the side for added zest.