Description
A flavorful and nutritious Indian Lentil Curry with Spinach recipe that is vegan and gluten-free. This aromatic dish combines red lentils, fresh spinach, and a blend of traditional Indian spices for a satisfying meal.
Ingredients
Scale
Main Ingredients:
- 1 cup dried red lentils, rinsed and drained
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 4 cups fresh spinach, chopped
- 1/2 cup canned coconut milk
- 1/2 teaspoon ground coriander
Spices:
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
Additional:
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
- Cooked basmati rice for serving
Instructions
- Sauté Aromatics: Heat olive oil in a large pot. Sauté onion until softened. Add garlic and ginger.
- Add Spices: Stir in curry powder, cumin, turmeric, coriander, and cayenne (if using).
- Cook Lentils: Pour in tomatoes, add lentils and broth. Simmer until lentils are tender.
- Finish Dish: Stir in spinach, then coconut milk. Season with salt and pepper.
- Serve: Garnish with cilantro and serve over basmati rice.
Notes
- You can substitute red lentils with yellow lentils or split mung beans.
- For extra richness, use full-fat coconut milk.
- To add heat, increase cayenne or add chopped green chili.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
