Red lentil curry with spinach is a great vegan Indian dish.
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indian lentil curry with spinach

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main
Cuisine: Indian
Keyword: lentil curry, lentil curry with spinach
Servings: 12
Calories: 139kcal
Author: romain | glebekitchen

Ingredients

The spice mix

  • 1 Tbsp coriander powder
  • 2 tsp cumin powder
  • 1 tsp kashmiri chili powder
  • 1 1/2 tsp salt

The dahl

  • 1 1/2 cups red split lentils masoor dahl
  • 4 1/2 cups water
  • 1/2 tsp turmeric
  • 1 lb baby spinach

The tempering

  • 4 Tbsp vegetable oil
  • 1 onion finely chopped
  • 2 green chilies minced
  • 2 Tbsp garlic ginger paste - recipe link below
  • 2 Tbsp tomato paste diluted in enough water to get to the consistency of passata

Instructions

Cook the dahl

  • Combine the lentils, water and turmeric in a pot big enough to hold the spinach.
  • Bring to a simmer and cook, covered, until the lentils disintegrate, about 40 minutes. Add a bit more water if needed. You are going for a thick puree consistency.

Make the tempering

  • Heat a skillet over medium heat.
  • Add the oil. When the oil starts to shimmer, add the onion and cook until the edges of the onions start to brown.
  • Stir in the green chili and garlic ginger paste and cook until the sputtering stops.
  • Add the spice mix and cook for about 30 seconds, stirring constantly. This is the critical step. You don't want your spices to burn.
  • Add the tomato paste and stir. Turn the heat down and let it simmer 3-4 minutes.
  • Stir the tempering into the lentils.
  • Mix in the spinach, a bit at a time, letting it wilt into the dahl. When all the spinach has been mixed in, cover and let simmer 5 minutes.
  • Adjust the salt and serve.

Notes

You can buy garlic ginger paste but it's not nearly as good as making it from scratch.

Nutrition

Serving: 12servings | Calories: 139kcal | Carbohydrates: 17g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Sodium: 378mg | Potassium: 481mg | Fiber: 8g | Sugar: 1g | Vitamin A: 73.3% | Vitamin C: 16.8% | Calcium: 6.2% | Iron: 17.7%