Hommage to India
Celebrate the vibrant flavors of Indian cuisine with "Hommage to India," a comforting and aromatic vegan dish that brings together earthy red lentils, creamy coconut milk, and a medley of warming spices like turmeric, cumin, and garam masala. This rich and satisfying curry is layered with sautéed onions, garlic, ginger, and a hint of green chilies for a perfect balance of heat and depth. Brightened with fresh spinach and topped with fragrant cilantro, it’s a dish that feels both hearty and wholesome. Serve this luscious curry over fluffy basmati rice, alongside a warm piece of naan for a complete and indulgent meal. Whether you're craving plant-based comfort food or exploring Indian-inspired recipes, this one-pot meal is a flavorful journey that's ready to delight your taste buds in just an hour. Perfect for weeknight dinners or a cozy night in, this dish truly honors the soul of India’s culinary heritage.
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Recipe Information
Ingredients
- 1 cup red lentils
- 3 cups water
- 2 tablespoons ghee or vegetable oil
- 1 large onion, finely chopped
- 3 units garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 2 units green chilies, finely chopped
- 2 large tomatoes, chopped
- 2 cups fresh spinach leaves, chopped
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro, chopped
- 2 cups cooked basmati rice
- 2 pieces naan bread (optional)
Instructions
Rinse the red lentils under cold water until the water runs clear. In a medium saucepan, bring the lentils and 3 cups of water to a boil, then reduce to a simmer. Cook for 15-20 minutes or until the lentils are soft. Drain any excess water and set aside.
In a large skillet or saucepan, heat the ghee or vegetable oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds, releasing their aroma.
Add the chopped onion to the skillet and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Then, add the turmeric, ground coriander, and garam masala, stirring to coat the onion mixture in the spices.
Add the chopped green chilies and tomatoes, cooking for 5-7 minutes until the tomatoes break down and form a thick base.
Mix the cooked lentils into the skillet, combining them with the spiced tomato mixture. Stir in the chopped spinach and let it wilt for 2-3 minutes.
Pour in the coconut milk, reduce the heat to low, and let the mixture simmer for 10 minutes. Stir occasionally to prevent sticking.
Season the dish with salt and black pepper. Taste and adjust seasoning as needed.
Garnish with freshly chopped cilantro and serve hot alongside cooked basmati rice and naan bread, if desired.
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 3389 mg | 147% | |
| Total Carbohydrate | 268.8 g | 98% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 43.8 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 3517 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
