This creamy Spinach Lentil Curry is reassuring, richly spiced with out being heavy and made with only a few pantry staple components in about half-hour.
🔍 A Fast Have a look at the Recipe
- Prep Time: 10 minutes.
- Cook dinner Time: 20 minutes.
- Servings: Makes 4 servings of roughly 1.5 cups every.
- Vitamin: 269 energy with 17g protein + 19g fibre.
- Dietary Data: Vegan, gluten-free, dairy-free, nut-free.
- Problem: Straightforward! One-pan recipe with minimal components and prep wanted.
Substances You’ll Want
Beneath is a fast overview of what you’ll have to make the recipe and any substitutions you can also make. Use the recipe card with the total record of components and measurements on the backside of the submit while you’re able to make the recipe.
- Purple Lentils: This recipe is finest with crimson lentils for his or her mushy, creamy texture when cooked. Although you would sub inexperienced lentils or brown lentils, the dish would have a distinct texture and longer cooking time.
- Spinach: Contemporary child spinach is finest. You should utilize frozen in case you thaw it first and drain off extra liquid.
- Spices: You’ll want garam masala, turmeric, cayenne pepper and coriander for the spice base.
- Tomato: Contemporary tomatoes are finest. The recipe calls for 2 ripe Roma tomatoes however when you’ve got a distinct selection available, that can work.
- Onion: Yellow or white onion is appropriate.
- Garlic and Ginger: Contemporary garlic and ginger are finest for this recipe.
- Vegetable Broth: You should utilize any vegetable broth (carton, cubes, bouillon) or you would substitute water or rooster broth. I used broth cubes and water.
- Cilantro: You’ll cook dinner the tender cilantro stems for an added layer of flavour, then use the cilantro leaves for a topping.
These can be an elective tadka for topping your curry. For those who’d prefer to make it, you’ll want oil or ghee, cumin seeds, garlic and chili flakes.
Tadka is a standard Indian approach the place complete spices are fired in sizzling oil to launch their aroma after which poured over a dish for added flavour and depth.
Variations and Changes
- Add cauliflower florets or diced candy potato with the lentils for a good heartier curry.
- For further richness, stir in as much as 1 cup coconut milk or cashew cream on the finish.
- For a milder curry, omit the cayenne.
Professional Ideas
- Rinse the lentils to take away any starch, mud or particles.
- Don’t skip the lemon on the finish, it helps to brighten every thing up.
- Season with salt while you add the spices and tomato and once more while you add the broth and lentils.
- It’s simpler to stir the spinach in over a number of batches slightly than dumping it multi functional. Every handful ought to take about 1 minute to wilt and blend into the curry.
Steadily Requested Questions
Sure, this is a superb curry to make forward of time. Retailer within the fridge for as much as 4 days in an hermetic container. The curry will thicken because it sits however you may loosen with a little bit of water or broth while you reheat it.
Sure. You’ll be able to freeze the curry in a freezer-safe container or freeze bag for as much as 3 months. Thaw within the fridge and reheat.
The curry accommodates simply 1/4 tsp cayenne pepper so it’s gentle. You’ll be able to improve this to 1/2 tsp for medium spice.
You’ll be able to serve the curry by itself or with naan or over basmati rice. It’s also possible to make tadka for topping:
In a small skillet, warmth 3 tablespoons of oil (or ghee in case you choose a richer style) over medium-high warmth. As soon as the oil is shimmering, add 1 tsp cumin seeds. They need to sizzle and switch a shade darker inside 10–20 seconds. Add 2 thinly sliced cloves of garlic and a pinch of chili flakes. Fry the garlic, stirring always, for about 1 minute till the slices flip a pale golden brown. Instantly take away the pan from the warmth. Drizzle over your curry.
For those who make this recipe, please take into account leaving a remark and a ⭐⭐⭐⭐⭐ ranking within the remark part under. It helps others who’re pondering of constructing the recipe, and I like to listen to from you. Thanks for making an attempt my recipes! – Deryn
- 1 tbsp oil
- 1 massive yellow onion, diced, about 2 cups
- 5 cloves garlic, minced, about 1 tbsp
- 1 tbsp contemporary ginger, grated
- 1 handful contemporary cilantro, stems and leaves separated
- 1 ½ tsp garam masala
- ½ tsp coriander
- ½ tsp turmeric
- ¼ tsp cayenne
- 2 roma tomatoes, diced, about 1 ¾ cups
- 1 ¼ cup crimson lentils, rinsed
- 3 cups vegetable broth or water
- 1/2 tsp salt
- 4 cups packed child spinach
- contemporary lemon
- cooked basmati or heat naan, for serving
Stop your display from going darkish
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Finely chop cilantro stems.
1 handful contemporary cilantro
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Sauté Aromatics: Warmth 1 tbsp oil in a big pot over medium warmth. Add the onions and sauté for five–7 minutes till softened and translucent.
1 tbsp oil, 1 massive yellow onion
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Add the garlic, ginger, and chopped cilantro stems. Cook dinner for 1 minute.
5 cloves garlic, 1 tbsp contemporary ginger
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Stir within the garam masala, coriander, turmeric, cayenne and diced tomatoes. Season with salt. Cook dinner for two–3 minutes till tomatoes start to interrupt down.
1 ½ tsp garam masala, ½ tsp coriander, ½ tsp turmeric, ¼ tsp cayenne, 2 roma tomatoes
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Cook dinner Curry: Stir within the rinsed lentils, vegetable broth, and salt. Deliver the combination to a boil, then scale back the warmth to low. Partially over and simmer for 16–20 minutes, or till the lentils are mushy and have absorbed a lot of the liquid.
1 ¼ cup crimson lentils, 3 cups vegetable broth or water, 1/2 tsp salt
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End Curry: As soon as the lentils are cooked, stir within the child spinach one handful at a time. The residual warmth will wilt the leaves in a couple of minute. If the curry is just too thick, add a splash of extra water to succeed in your required consistency. Stir in a beneficiant squeeze of lemon juice to brighten the flavours of curry.
4 cups packed child spinach, contemporary lemon
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Put together Optionally available Tadka: Warmth or ghee in a small pan or skillet. Add cumin seeds. They may sizzle and switch a darker shade in about 10-20 seconds. Add garlic and chili flakes. Fry the garlic, stirring always, for 1 minute till the slices flip pale golden brown. Take away the pan from the warmth.
3 tbsp oil or ghee, 1 tsp cumin seeds, 2 cloves garlic, pinch of chili flakes
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Garnish and Serve: Divide curry between bowls. Drizzle over the tadka, if utilizing, and swirl into the bowls. Prime with the cilantro leaves.
Leftover curry may be saved in an hermetic container within the fridge for as much as 4 days. Reheat stovetop or within the microwave, stirring in just a little water or broth to skinny if wanted. It’s also possible to freeze curry as soon as cooled in a freezer-safe container or freezer bag for as much as 3 months. Thaw within the fridge.
Serving: 1serving, Energy: 269kcal, Carbohydrates: 42g, Protein: 17g, Fats: 5g, Saturated Fats: 0.4g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 2g, Trans Fats: 0.01g, Sodium: 614mg, Potassium: 870mg, Fiber: 19g, Sugar: 4g, Vitamin A: 3162IU, Vitamin C: 20mg, Calcium: 83mg, Iron: 5mg
