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Ingredients
| 1 | cup | wild rice (or brown) |
| 2 | tablespoons | ghee (or butter or coconut oil) |
| 1 | medium | yellow onion diced |
| 3 | cloves | garlic minced |
| 1 | teaspoon | minced ginger |
| 1 | cup | red lentils |
| 1 | tablespoon | red curry paste |
| 1 | tablespoon | tomato paste |
| 1 | tablespoon | curry powder |
| 1 | teaspoon | coriander |
| 1 | teaspoon | turmeric |
| 1⁄2 | teaspoon | cayenne powder (optional) |
| 3 1⁄2 | cups | vegetable broth |
| 2 | cups | baby spinach leaves tightly packed |
| 1 | (15.5-ounce) can | coconut milk |
| 1⁄2 | cup | Greek yogurt |
| 1⁄4 | cup | cilantro leaves (lightly packed) to garnish |
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