Spinach and Lentils Curry
Elevate your weeknight dinner game with this hearty and nutritious Spinach and Lentils Curry, a plant-based delight bursting with flavor and warmth. Featuring tender green lentils simmered in a creamy coconut milk base, this curry is enriched with aromatic spices like cumin, garam masala, and turmeric, creating a fragrant and flavorful dish. Fresh baby spinach adds a vibrant touch and a boost of nutrients, while the combination of sautéed onion, garlic, ginger, and tomato forms a rich and satisfying sauce. Perfectly balanced and easy to prepare, this curry is ready in under an hour and pairs beautifully with steamed rice or soft naan bread. Whether you're craving a healthy dinner option or looking to spice up your vegetarian repertoire, this Spinach and Lentils Curry is a must-try recipe that delivers both taste and nutrition.
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Recipe Information
Ingredients
- 1 cup green lentils
- 4 cups baby spinach leaves
- 1 medium onion
- 3 garlic cloves
- 1 inch piece ginger
- 1 large tomato
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 3 cups water
Instructions
Rinse the green lentils thoroughly under cold water and drain them.
In a large pot, bring 3 cups of water to a boil. Add the lentils, reduce the heat to a simmer, and cook for 25-30 minutes or until tender. Drain and set aside.
While the lentils are cooking, finely chop the onion, mince the garlic, grate the ginger, and dice the tomato.
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onion to the pan and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the diced tomato, ground coriander, turmeric powder, red chili powder, and salt. Cook for 5-6 minutes until the tomato is soft and the spices are well incorporated.
Add the cooked lentils and coconut milk to the pan. Stir well to combine all the ingredients.
Bring the curry to a gentle simmer, then add the baby spinach leaves. Cook for another 5 minutes or until the spinach is wilted and the sauce thickens.
Stir in the garam masala, adjust seasoning to taste, and gently simmer for another couple of minutes.
Serve the spinach and lentils curry hot with steamed rice or naan bread.
Nutrition Facts
Calories |
756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4243 mg | 184% | |
| Total Carbohydrate | 106.1 g | 39% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 43.5 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2202 mg | 47% | |
*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.
