Description
This hearty Indian lentil curry with spinach is a protein-rich, vegan dish packed with aromatic spices. Made with red lentils and fresh spinach, it's a flavorful and nutritious meal that's easy to prepare. Serve it with basmati rice or naan for a comforting and satisfying dinner.
Ingredients
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)
Instructions
Instructions
1. Cook the Lentils:
- In a large pot, combine lentils, water, and turmeric.
- Simmer over medium heat for 40 minutes until thick and creamy, stirring occasionally.
2. Prepare the Tempering:
- Heat oil in a skillet over medium heat.
- Sauté onion until golden brown.
- Add green chilies and garlic-ginger paste; cook until aromatic.
- Stir in tomatoes and cook until softened.
- Add coriander, cumin, and chili powder, stirring for 30 seconds.
3. Combine and Simmer:
- Mix the tempering into the cooked lentils.
- Stir in spinach, letting it wilt.
- Add salt, adjust seasoning, and simmer for 5 minutes.
4. Serve:
- Let the curry rest before serving.
- Garnish with cilantro and enjoy with rice or naan.
Notes
- Add chickpeas or tofu for extra protein.
- Adjust spice level with more chili.
- Swap spinach for kale or Swiss chard.
- Stir in coconut milk for creaminess.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
