Brown Rice & Lentil Curry

Why This Recipe

A fragrant vegetarian curry with earthy lentils, chewy brown rice, and warm curry spices in a tangy tomato base. A rough Grok recipe selected from the first six recipes it created.

Ingredients

• 1 cup brown rice, rinsed
• ¾ cup dry green or brown lentils, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 small onion, diced (~1 cup)
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tbsp olive oil
• 1 can vegetable broth (14 ounce can)
• ½ cup coconut milk, canned
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp cayenne pepper (optional)
• Salt and black pepper, to taste
• ¼ cup chopped fresh cilantro (optional, garnish)
• 1 lemon, cut into wedges (optional, garnish)

Instructions

1. Prep: Dice onion; mince garlic, grate ginger. Drain/rinse beans. Rinse brown rice, lentils.
2. Sauté: Olive oil + onion—3–4 min until soft. Add garlic, ginger—30 seconds.
3. Deglaze: Add broth. Stir well, scraping bottom clean.
4. Combine: Add curry powder, turmeric, cumin, coriander, cayenne, chickpeas, tomatoes, and coconut milk. Stir well. Add brown rice and lentils. Push just under the broth surface. Cancel sauté.
5. Cook: Seal → High pressure 22 min → Natural release 10 min → Vent
6. Adjust: Stir. Add salt, pepper to taste.

Macros per 1½-cup serving (approximate)

• Calories: 350 kcals
• Protein: 15g
• Carbs: 55g
• Fat: 10g
• Fiber: 12g

Pair with 6 Triscuits for 18g protein, 15g fiber, and 470 kcals.

Pro Tips

• Start with ½ tsp salt and 4 grinds of pepper.
• Protein Boosters. Stir in after pressure release.
  • Hemp hearts – 3 tbsp ~10g protein. Mild nutty flavor.
  • Nutritional yeast – 2 tbsp ~8g protein. Savory/umami note.
• If cooking for single meal, consider bumping spices 50%.
• Triscuit test: If stew runs off a cracker, it needs thickening. Mix 1 tbsp cornstarch + 2 tbsp cold water, switch to Sauté, stir in slurry, simmer 2–3 minutes.

Storage

• Fridge → 5 days.
• Freezer → 3 months.

Reheat

90 seconds in microwave. Day-one fresh.