Spinach Lentil Curry
Creamy and comforting spinach lentil curry simmered with warm spices. Nourishing, protein-rich and perfect for weeknight dinners or meal prep.
Servings: 4
Ingredients
- 1 tbsp oil
- 1 large yellow onion diced, about 2 cups
- 5 cloves garlic minced, about 1 tbsp
- 1 tbsp fresh ginger grated
- 1 handful fresh 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 red lentils rinsed
- 3 cups vegetable broth or water
- 1/2 tsp salt
- 4 cups packed baby spinach
- fresh lemon
- cooked basmati or warm naan for serving
Optional Tadka
- 3 tbsp oil or ghee
- 1 tsp cumin seeds
- 2 cloves garlic thinly sliced
- pinch of chili flakes
Instructions
- Finely chop cilantro stems.1 handful fresh cilantro
- Sauté Aromatics: Heat 1 tbsp oil in a large pot over medium heat. Add the onions and sauté for 5–7 minutes until softened and translucent.1 tbsp oil, 1 large yellow onion
- Add the garlic, ginger, and chopped cilantro stems. Cook for 1 minute.5 cloves garlic, 1 tbsp fresh ginger
- Stir in the garam masala, coriander, turmeric, cayenne and diced tomatoes. Season with salt. Cook for 2–3 minutes until tomatoes begin to break down.1 ½ tsp garam masala, ½ tsp coriander, ½ tsp turmeric, ¼ tsp cayenne, 2 roma tomatoes
- Cook Curry: Stir in the rinsed lentils, vegetable broth, and salt. Bring the mixture to a boil, then reduce the heat to low. Partially over and simmer for 16–20 minutes, or until the lentils are soft and have absorbed most of the liquid.1 ¼ cup red lentils, 3 cups vegetable broth or water, 1/2 tsp salt
- Finish Curry: Once the lentils are cooked, stir in the baby spinach one handful at a time. The residual heat will wilt the leaves in about a minute. If the curry is too thick, add a splash of more water to reach your desired consistency. Stir in a generous squeeze of lemon juice to brighten the flavours of curry.4 cups packed baby spinach, fresh lemon
- Prepare Optional Tadka: Heat or ghee in a small pan or skillet. Add cumin seeds. They will sizzle and turn a darker shade in about 10-20 seconds. Add garlic and chili flakes. Fry the garlic, stirring constantly, for 1 minute until the slices turn pale golden brown. Remove the pan from the heat.3 tbsp oil or ghee, 1 tsp cumin seeds, 2 cloves garlic, pinch of chili flakes
- Garnish and Serve: Divide curry between bowls. Drizzle over the tadka, if using, and swirl into the bowls. Top with the cilantro leaves.
Notes
Makes 4 ~1.5 cup servings.
Leftover curry can be stored in an airtight container in the fridge for up to 4 days. Reheat stovetop or in the microwave, stirring in a little water or broth to thin if needed. You can also freeze curry once cooled in a freezer-safe container or freezer bag for up to 3 months. Thaw in the fridge.
Nutrition
Serving: 1serving | Calories: 269kcal | Carbohydrates: 42g | Protein: 17g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 614mg | Potassium: 870mg | Fiber: 19g | Sugar: 4g | Vitamin A: 3162IU | Vitamin C: 20mg | Calcium: 83mg | Iron: 5mg