Lentil and Spinach Curry

Experience the delight of combining earthy lentils with fresh spinach in this nutritious curry. Rich in protein and essential vitamins, this dish is excellent for anyone seeking a healthful meal. A mixture of carefully selected spices infuses the recipe with distinctive flavors that enhance the natural ingredients without overwhelming them. This dish is straightforward to prepare and is a fantastic addition to your culinary repertoire, offering both comfort and a touch of sophistication with its vibrant colors and enticing aroma.

Ingredients

• 1 cup dried green or brown lentils
• 1 whole onion, chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 tsp Curry Powder
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Turmeric
• 1/4 tsp Cayenne Pepper
• 1 16 oz can diced tomatoes
• 1 cup vegetable broth
• 5 oz baby spinach
• 1/2 cup coconut milk

Instructions

1. Rinse and drain the lentils.
2. Heat a large pot over medium heat and add oil. Once hot, add the chopped onion, sauté until translucent, about 5 minutes.
3. Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
4. Stir in Curry Powder, Cumin, Coriander, Turmeric, and Cayenne Pepper, cooking for another minute to allow the spices to bloom.
5. Mix in the diced tomatoes and vegetable broth, followed by the drained lentils. Bring to a simmer.
6. Cover the pot and let it simmer gently for 20 minutes or until the lentils are tender.
7. Add the baby spinach and stir until it wilts within the curry.
8. Stir in coconut milk just before serving, adjust seasoning with salt.
9. Serve the curry warm with a side of rice or naan bread for a complete meal.

Keywords: Recipe, Dinner, Healthy, Vegetarian, Curry

Spice Rack: Curry Powder, Cumin, Coriander, Turmeric, Cayenne Pepper

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