Description
This Indian Lentil Curry with Spinach is a hearty and flavorful vegan dish that is perfect for a nutritious weeknight meal. Packed with protein-rich lentils, vibrant spinach, and aromatic spices, this curry is a comforting and satisfying option for dinner.
Ingredients
Scale
Main Ingredients:
- 1 cup dried red lentils, rinsed and drained
- 1 tablespoon coconut oil or vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth or water
- 4 cups fresh spinach, roughly chopped
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- juice of 1/2 lemon
- chopped fresh cilantro for garnish (optional)
Instructions
- Prepare the Base: Heat oil in a large pot, sauté onion until soft, add garlic and ginger.
- Add Spices: Stir in curry powder, cumin, turmeric, and cayenne pepper.
- Cook Lentils: Add tomatoes, lentils, and broth. Simmer until lentils are tender.
- Finish with Spinach: Stir in spinach, season with salt, pepper, and lemon juice.
- Serve: Garnish with cilantro and serve hot.
Notes
- You can use green or brown lentils, but adjust cooking time accordingly as they take longer to soften.
- For extra creaminess, stir in a splash of coconut milk at the end.
- Serve with rice, naan, or enjoy on its own as a hearty stew.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
