Make the brown rice according to the package instructions.
For the curry: Peel and dice the onion. Reserve 1/4 cup for the chutney and set aside; use the remaining portion for the curry. Peel and mince the garlic. Peel and mince the ginger and measure out 2 tablespoons.
In a large skillet, heat the olive oil over medium-high heat, then add the onion and saute until translucent, about 5 minutes. Add the garlic and ginger and saute for 1 minute.
Add the lentils, tomatoes, 1 cup coconut milk, 2 cups water, red curry paste, tomato paste, and kosher salt. Bring to a simmer and cook very gently, just barely bubbling, for 10 to 15 minutes until the lentils are soft (if not, cook a few minutes more until tender).
Stir in the spinach along with 2 tablespoons coconut milk and cook until the leaves wilt. Taste and add additional kosher salt or coconut milk to taste.
For the chutney, use an immersion blender or standard blender to blend the reserved 1/4 cup diced onion, cilantro, golden raisins, white wine vinegar, olive oil, kosher salt, and 1/4 cup water. Blend into a thick, smooth sauce.
To serve, spoon the lentils over rice and top with a dollop of chutney.
*If your brand of red curry paste is very spicy, add it in gradually to taste. Our preferred brand adds flavor without excessive heat, but make sure to taste test before adding the entire amount.Nutrition Facts
Red Lentil Coconut Curry with Cilantro Chutney
Amount Per Serving
Calories 323Calories from Fat 144
% Daily Value*
Saturated Fat 3g19%
Vitamin A 8800IU176%
Vitamin C 23.9mg29%
* Percent Daily Values are based on a 2000 calorie diet.