Spinach and Dhal Curry
Dive into the comforting warmth of this Spinach and Dhal Curry, a wholesome and flavorful dish that's perfect for a nourishing weeknight meal. Featuring tender yellow split lentils cooked with fragrant spices like cumin, coriander, and garam masala, this recipe is elevated with the creamy richness of coconut milk and the earthy goodness of fresh spinach. A medley of aromatics—onions, garlic, ginger, and green chilies—infuses the curry with bold and vibrant flavors, while a final garnish of fresh cilantro adds a refreshing touch. Ready in just 45 minutes, this plant-based curry pairs wonderfully with steamed rice, naan, or roti, making it a versatile and satisfying option for vegan or vegetarian diets. Whether you're looking to add more lentils to your meals or simply craving a hearty, spice-packed dish, this Spinach and Dhal Curry is sure to delight your taste buds.
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Recipe Information
Ingredients
- 1 cup yellow split lentils (toor dal or moong dal)
- 4 cups fresh spinach leaves
- 3 cups water
- 1 medium onion, finely chopped
- 2 medium tomatoes, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 green chilies, finely chopped
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili powder (optional)
- 0.5 teaspoon garam masala
- 0.5 cup coconut milk
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Rinse the lentils thoroughly under cold water until the water runs clear.
In a medium saucepan, combine the rinsed lentils and 3 cups of water. Bring to a boil, then reduce the heat to a simmer. Skim off any foam that forms on the surface.
Add the turmeric to the saucepan and simmer the lentils for 20-25 minutes, or until they are soft and mushy. Stir occasionally to prevent sticking. Add more water if needed.
While the lentils are cooking, heat the vegetable oil in a large skillet or pot over medium heat.
Add the chopped onions to the skillet and sauté for 3-4 minutes, or until they are translucent.
Stir in the minced garlic, ginger, and green chilies, cooking for 1 minute until fragrant.
Add the chopped tomatoes to the skillet, along with the cumin, coriander, and red chili powder (if using). Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down into a thick paste.
Stir in the cooked lentils along with their cooking liquid. Mix well to combine.
Add the fresh spinach to the pot in batches, stirring until the leaves wilt and are fully incorporated into the curry.
Pour in the coconut milk and garam masala, and stir well. Simmer for an additional 5 minutes to allow the flavors to meld together.
Season the curry with salt to taste and adjust the spice level by adding more chili powder if desired.
Garnish the curry with fresh cilantro before serving.
Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
1144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2535 mg | 110% | |
| Total Carbohydrate | 166.8 g | 61% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 29.0 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3707 mg | 79% | |
*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.
