Name: Indian Lentil Curry with Spinach
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Indian
Ingredients: 1 cup red split lentils (masoor dal); 3 1/2 cups water; 1/2 teaspoon turmeric powder; 8 ounces baby spinach, coarsely chopped; 4 tablespoons vegetable oil; 1 medium onion, finely chopped; 2 green chilies, minced; 2 tablespoons garlic-ginger paste; 1/4 cup diced tomatoes (or 2 tablespoons tomato paste diluted in 2 tablespoons water); 1 tablespoon ground coriander; 2 teaspoons ground cumin; 1 teaspoon Kashmiri chili powder; 1 1/2 teaspoons salt (adjust to taste)

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This hearty and flavorful Indian lentil curry with spinach is a vibrant, vegan dish that brings together the richness of red lentils and the freshness of spinach. Infused with aromatic spices, it's a warming, nutritious, and wholesome meal that’s both comforting and satisfying. Served over basmati rice or with naan, this curry is perfect for a filling lunch or dinner.

Why You’ll Love This Recipe

This Indian lentil curry is a delicious and well-balanced dish that combines protein-rich red lentils with the earthy taste of spinach, all cooked in a blend of aromatic spices. It’s a perfect option for those following a plant-based diet, as it’s full of nutrients, fiber, and protein, all while being incredibly flavorful. Plus, it’s easy to make, using simple ingredients you likely have in your kitchen. Whether you're vegan, vegetarian, or just looking for a nutritious meal, this curry is sure to impress.

Ingredients

1 cup red split lentils (masoor dal)
3 ½ cups water
½ teaspoon turmeric powder
8 ounces baby spinach, coarsely chopped
4 tablespoons vegetable oil
1 medium onion, finely chopped
2 green chilies, minced
2 tablespoons garlic-ginger paste
¼ cup diced tomatoes (or 2 tablespoons tomato paste diluted in 2 tablespoons water)
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon Kashmiri chili powder
1 ½ teaspoons salt (adjust to taste)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Lentils:
- In a large pot, combine the red lentils, water, and turmeric powder.
- Bring to a simmer over medium heat, then cover and cook for about 40 minutes, or until the lentils have disintegrated into a thick puree consistency. Stir occasionally and add more water if necessary to maintain the desired consistency.
Prepare the Tempering:
- In a skillet, heat the vegetable oil over medium heat until shimmering.
- Add the finely chopped onion and sauté until it becomes translucent and starts to brown at the edges.
- Stir in the minced green chilies and garlic-ginger paste; cook until the mixture stops sputtering, indicating the raw aroma has dissipated.
- Add the diced tomatoes (or diluted tomato paste) and cook for an additional 3-4 minutes, allowing the tomatoes to soften and integrate.
- Sprinkle in the ground coriander, ground cumin, and Kashmiri chili powder. Stir constantly for about 30 seconds to bloom the spices, being careful not to let them burn.
Combine and Simmer:
- Transfer the tempering mixture into the pot with the cooked lentils, stirring well to combine.
- Add the chopped spinach in batches, stirring each addition until wilted and fully incorporated.
- Season with 1 ½ teaspoons of salt, then taste and adjust seasoning as needed.
- Allow the curry to simmer gently for an additional 5 minutes to meld the flavors.
Serve:
- Remove from heat and let the curry rest for a few minutes before serving.
- Enjoy hot, garnished with fresh cilantro if desired, alongside basmati rice or naan bread.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Approximate Calories: 168 kcal per serving

Variations

Add Protein: You can add tofu or chickpeas to make the curry heartier and boost its protein content.
Spicier Option: Increase the amount of Kashmiri chili powder or add extra green chilies to heat things up.
Coconut Milk: For a creamier texture, add a can of coconut milk towards the end of cooking.
Leafy Greens: Substitute spinach with other leafy greens like kale or Swiss chard for a different flavor.
Tomato Paste: If fresh tomatoes aren’t available, feel free to use more tomato paste, adjusting the amount for your desired flavor.

Storage/Reheating

Storage: Store any leftover curry in an airtight container in the refrigerator for up to 3-4 days.
Freezing: This curry can be frozen for up to 2-3 months. Allow it to cool completely before transferring it to a freezer-safe container.
Reheating: Reheat on the stovetop over low heat, adding a splash of water if it has thickened too much. You can also reheat in the microwave in short intervals, stirring between each one.

FAQs

1. Can I use other types of lentils for this recipe?

Yes, you can use yellow or green lentils, but the cooking time may vary slightly. Red lentils break down more easily, resulting in a creamier texture.

2. Can I make this curry ahead of time?

Absolutely! This curry actually tastes even better the next day as the flavors have more time to meld. Just store it in the fridge and reheat when you're ready to serve.

3. Can I make this curry spicier?

Yes, you can increase the number of green chilies or add more Kashmiri chili powder to make it spicier. Adjust according to your heat preference.

4. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free naan or rice for serving.

5. Can I use frozen spinach?

Yes, you can use frozen spinach instead of fresh. Just be sure to thaw and drain it well before adding it to the curry.

6. Can I use yellow split peas instead of lentils?

While yellow split peas can be used, they require a longer cooking time. The texture will also be different, as they don’t break down in the same way as red lentils.

7. How can I make the curry creamier?

For a creamier texture, you can add a splash of coconut milk or a dollop of vegan yogurt at the end of cooking.

8. Can I freeze the curry?

Yes, this curry can be frozen for up to 2-3 months. Allow it to cool completely before freezing in an airtight container.

9. What can I serve with this curry?

This curry is perfect served with basmati rice, naan bread, or even quinoa. You can also pair it with a side of raita or a cucumber salad.

10. Can I make this curry in a slow cooker?

Yes, you can cook the lentils in a slow cooker, adding all the ingredients and cooking on low for about 4-5 hours. Add spinach near the end of cooking.

Conclusion

This Indian lentil curry with spinach is the perfect combination of rich flavors, spices, and wholesome ingredients. It’s easy to make, versatile, and great for meal prepping. Whether you’re looking for a comforting vegan dinner or just a delicious, nutritious meal, this curry won’t disappoint. Enjoy it with rice or naan for a filling, satisfying dish that’s sure to become a family favorite.