Description
This Spinach Lentil Curry is a wholesome, flavorful vegetarian dish that combines tender lentils with fresh spinach and a blend of aromatic Indian spices. Perfectly balanced with turmeric, cumin, coriander, and chili powder, this curry offers a comforting and nutritious meal ready in just 40 minutes.
Ingredients
Scale
Main Ingredients
- 1 cup lentils
- 2 cups spinach, chopped
- 1 onion, diced
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- 2 tbsp oil
- Salt to taste
- 2 cups water
Instructions
- Heat the oil: Heat oil in a pot over medium heat to prepare the cooking base for the spices.
- Add cumin seeds: Add cumin seeds to the hot oil and let them splutter to release their aroma and flavor.
- Sauté onions: Add diced onion and sauté until golden brown, which adds sweetness and depth to the curry.
- Add garlic and ginger: Stir in minced garlic and grated ginger and cook for 1 minute until fragrant, enhancing the curry’s base flavor.
- Cook tomatoes: Add chopped tomatoes and cook until they soften, providing a rich and tangy foundation.
- Add spices: Mix in turmeric powder, coriander powder, and red chili powder, evenly coating the tomato mixture to build the curry’s spice profile.
- Add lentils and water: Stir in lentils and 2 cups of water, then bring the mixture to a boil to start cooking the lentils.
- Simmer lentils: Reduce the heat and simmer until the lentils are tender; this typically takes about 20-25 minutes to achieve a creamy texture.
- Add spinach: Stir in chopped spinach and cook for another 5 minutes until wilted and well incorporated.
- Season and serve: Season the curry with salt to taste and serve hot, enjoying a nutritious and comforting meal.
Notes
- You can use red or yellow lentils for quicker cooking.
- Adjust the red chili powder according to your spice preference.
- For a creamier texture, blend a portion of the cooked lentils before adding the spinach.
- Serve with steamed rice or flatbread for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
