-
15
minPrep Time -
40
minCook Time -
55
minReady in -
perYield -
320
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:none
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Lentil and Spinach Curry is an exquisite dish that blends the earthy taste of lentils with the delicate flavor of fresh spinach. It is perfectly seasoned with aromatic spices, creating a balanced and nutritious meal. The combination of lentils and spinach provides a high protein, low-fat option that is both satisfying and nourishing. Serve this curry with rice or naan for a complete vegan dining experience, celebrating Indian culinary traditions with every bite.
Ingredients
- 1 cup lentils
- 2 cups fresh spinach
- 1 onion, chopped
- 2 tomatoes, diced
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon chili powder
- Salt to taste
- 2 tablespoons vegetable oil
- 3 cups water
Steps:
- Rinse lentils under cold water until the water runs clear.
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until it becomes translucent.
- Add the garlic, ginger, turmeric, cumin, coriander, and chili powder. Stir well to combine and cook for another minute to release the flavors.
- Add the diced tomatoes to the pot and cook until they begin to break down and blend with the spices.
- Stir in the lentils and add the water. Bring to a boil, then reduce the heat to low and simmer for about 25-30 minutes until the lentils are tender.
- Adjust seasoning as needed before serving hot with rice or naan.
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