Want more deliciousness? Follow me on X @TeresasRecipes
Spinach and Red Lentil Curry
This vibrant and aromatic spinach and red lentil curry is a delightful fusion of flavors and textures that will transport your taste buds to the heart of India. Packed with protein-rich red lentils and nutrient-dense spinach, this dish is not only comforting but also brimming with health benefits. The creamy coconut milk melds beautifully with the spices, creating a rich and satisfying meal that pairs perfectly with fluffy rice or warm naan. Perfect for a cozy dinner or impressing guests, this curry is sure to become a staple in your kitchen!
Ingredients
- Fresh cilantro
- 1/4 cup, chopped (for garnish)
- Vegetable oil
- 2 tablespoons
- Salt
- to taste
- Ground coriander
- 1 teaspoon
- Ground cumin
- 1 teaspoon
- Ground turmeric
- 1/2 teaspoon
- Curry powder
- 1 tablespoon
- Coconut milk
- 1 can (13.5 ounces)
- Tomatoes
- 2 medium, diced
- Fresh ginger
- 1-inch piece, grated
- Garlic
- 3 cloves, minced
- Onion
- 1 medium, chopped
- Fresh spinach
- 4 cups, chopped
- Red lentils
- 1 cup, rinsed
Instructions
- Rinse the red lentils under cold water until the water runs clear, then set aside.
- In a large pot, heat the vegetable oil over medium heat. Once hot, add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
- Add the curry powder, turmeric, cumin, and ground coriander to the pot. Stir well to coat the onions and spices, allowing the flavors to meld.
- Incorporate the diced tomatoes and cook for about 5 minutes, until they soften and begin to break down.
- Pour in the rinsed red lentils and coconut milk, mixing to combine all ingredients thoroughly.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the lentils are tender and cooked through.
- Add the chopped spinach to the pot, stirring until it wilts and integrates into the curry.
- Season with salt to taste, adjusting as needed.
- Serve the curry hot over steamed rice or with warm naan bread, garnished with fresh cilantro.
Tips
- For added heat, consider adding chopped green chilies or a pinch of cayenne pepper.
- You can substitute kale or Swiss chard for the spinach for a different flavor profile.
- Serve with a side of yogurt to balance the spices if desired.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Calories: 320 Fat: 15g Carbs: 40g Protein: 12g Sodium: 250mg Sugar: 5g
Finding side dishes...
Selecting wines...
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...