5 from 3 votes
Lentil Spinach Keema and Saffron Rice
Lentil Spinach Keema and Saffron Rice
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

A delicious vegan and gluten free main dish. If you have the rice and lentils cooked ahead this protein-rich keema can be ready in 30 minutes. It's particularly delicious when served with rhubarb chutney and plain whole milk yogurt.

Course: Main Course
Cuisine: Vegetarian, Vegan, Gluten free
Keyword: lentils, saffron rice, spinach, keema
Servings: 4 servings.
Calories: 376 kcal
Saffron Rice:
  • 1 cup basmati rice (I used brown basmati rice)
  • 2 cups water
  • 1/8 teaspoon saffron threads
  • 1/4 teaspoon fine sea salt
Lentil and Spinach Keema:
  • 2 tablespoons olive oil
  • 1 medium onion , chopped
  • 2 cups cooked brown lentils (see note)
  • 1 cup diced tomatoes (half of (14-ounce) can)
  • 1 tablespoon curry powder
  • ½ cup strong coffee
  • 3/4 teaspoon fine sea salt
  • 2 cups spinach leaves , cut in ribbons
  • 2 cups fava bean shoots, optional cut in ribbons, (see note)
  • 1 teaspoon apple cider vinegar
Saffron rice:
  1. Bring the water, saffron and salt to boil in a medium saucepan. Stir in the rice. Reduce the heat to low, cover and cook until all the water is absorbed.
The Keema:
  1. Meanwhile, heat the oil in a medium skillet on medium low flame. Add the onion and cook, stirring occasionally until soft, about 10 minutes. Stir in the curry powder and cook for a minute before adding the lentils, tomatoes, coffee and salt. Bring the mixture to a simmer and cook 5 to 10 minutes, adding water if necessary to prevent sticking. Turn off the heat. Stir in the spinach, apple cider vinegar, and fava bean shoots, if using. Cover and let sit 5 minutes. Serve with saffron rice.

Recipe Notes