Cook rice: Combine rice and 2 cups water in a medium pot, bring to a boil and let simmer until tender, ~30-40 minutes.
Saute: Heat high-sided pan or dutch oven over medium heat, add olive oil. Add onion and garlic, saute until onions are transparent, ~5-8 minutes.
Add the Heat: Add chili/jalepeno, bell pepper and bok choy stems, saute 10 minutes.
Spice it up: Add ginger, spices and lentils, stir to combine. Add soy sauce and broth, let simmer until lentils are tender, ~20-25 minutes. Add ½ cup water if the mixture becomes dry.
Nearly there: Once lentils are tender, add coconut milk and boy choy leaves. Remove from heat.
Enjoy: Divide curried vegetable mixture and rice/naan into bowls. Garnish with basil and cilantro.
Notes
PREP AHEAD: Double this recipe so you have some leftovers for lunch. This makes for a great meal prep recipe! I recommend adding the garnishes just before serving. LEFTOVERS/STORAGE: Store in a glass container for 5-7 days. You can store the rice and curry mixture separately or together, store the herbs separately and add just before serving.NUTRITION NOTES: This recipe is packed with plant-based protein and spices like turmeric, cumin and cinnamon (among others) provide an array of beneficial nutrients and antioxidants. SERVING SUGGESTIONS: Serve with brown rice or naan bread