Combine the rice, 2¼ cups water, and salt in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes until tender. Keep covered off heat until ready to serve.
Heat the coconut oil in a large pot over medium heat. Cook the onion 4-5 minutes until soft, then add the garlic and ginger and cook 1 minute more.
Stir in the curry powder, turmeric, and red pepper flakes, and cook 30 seconds until fragrant.
Add the diced tomatoes, coconut milk, red lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered 18-20 minutes, stirring occasionally, until the lentils are soft and the curry has thickened.
Stir in the spinach and cook 2 minutes until wilted. Season with salt to taste.
Spoon the curry over the rice.
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