Name: Lentil and Spinach Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup red or green lentils (rinsed); 4 cups fresh spinach (washed); 1 onion, chopped; 2 garlic cloves, minced; 1-inch piece ginger, grated; 1 can (14 oz) diced tomatoes; 1 can (14 oz) coconut milk; 1 tablespoon olive oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 1 teaspoon garam masala; 1/2 teaspoon ground cinnamon; Salt and pepper, to taste; Fresh cilantro for garnish (optional)

This healthy, plant-based lentil and spinach curry combines nutritious lentils, fresh spinach, and fragrant spices to create a comforting and satisfying dish. Rich in protein and fiber, this curry is a perfect meal for a nourishing dinner, offering bold flavors and vibrant colors that will delight your taste buds.

Recipe Tips and Tricks:

For Extra Creaminess: Add coconut milk instead of water to give the curry a rich and velvety texture.
Spice Level: Adjust the heat by adding more or less chili depending on your preference.
Batch Cooking: This recipe makes great leftovers, so consider doubling the batch for meals throughout the week.
Make It Sautéed: If you prefer a bit of crunch, you can sauté the spinach separately before adding it to the curry.
Perfect for Meal Prep: Store in individual portions for a quick, reheated dinner later.

Why You’ll Love This Recipe:

This lentil and spinach curry is not only easy to prepare, but it’s also packed with nutrients. The combination of lentils and spinach provides a great balance of plant-based protein, iron, and fiber, making it a filling and energizing dish. The spices give it an authentic, aromatic flavor, while the creamy texture makes it wonderfully comforting. Plus, it’s adaptable, quick to make, and can be served with various sides like rice or flatbread. It’s the perfect meal for a wholesome dinner that everyone will enjoy.

Yield: 4 servings

Lentil and Spinach Curry

A healthy and flavorful lentil and spinach curry that's easy to make, comforting, and packed with plant-based nutrients.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

1 cup red or green lentils (rinsed)
4 cups fresh spinach (washed)
1 onion, chopped
2 garlic cloves, minced
1-inch piece ginger, grated
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon ground cinnamon
Salt and pepper, to taste
Fresh cilantro for garnish (optional)

Instructions

Prepare the Ingredients: Begin by rinsing the lentils and setting them aside. Wash and chop the spinach. Mince the garlic, chop the onion, and grate the ginger.
Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the garlic and ginger and cook for another minute until fragrant.
Spice It Up: Stir in the cumin, coriander, turmeric, garam masala, and cinnamon. Cook for about 1-2 minutes to release the spices' flavors.
Add Tomatoes and Coconut Milk: Pour in the diced tomatoes (with juice) and coconut milk, and stir to combine.
Simmer the Lentils: Add the lentils to the pot along with 3 cups of water. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the lentils are tender.
Add Spinach: Stir in the spinach and cook for another 5 minutes, until wilted.
Season and Serve: Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot with rice or flatbread.

Notes

For a richer flavor, allow the curry to simmer longer. If you prefer a thinner consistency, add more water or vegetable broth. This dish is perfect for those looking for a hearty yet healthy meal, and it’s a great option for meal prep.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 154Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 5mgSodium 132mgCarbohydrates 20gFiber 6gSugar 6gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Lentils: Red or green lentils work best for this recipe, as they cook quickly and absorb the flavors of the curry. If using dried lentils, rinse them well before cooking to remove impurities.
Spinach: Fresh spinach is ideal for this curry, as it wilts down perfectly when added to the sauce. You can substitute with frozen spinach, but reduce the cooking time.
Spices: Garam masala, turmeric, cumin, coriander, and cinnamon are the stars of the show here. These spices create an aromatic base that enhances the depth of flavor.
Tomatoes: Fresh tomatoes or canned diced tomatoes add a tangy sweetness to balance the curry’s rich spices.
Coconut Milk: For creaminess, opt for full-fat coconut milk, which gives a silky texture and mild sweetness to the curry.

Variations and Substitutions:

Protein Boost: You can add chickpeas or tofu for an extra protein punch, perfect for a heartier meal.
Vegetables: Try adding other vegetables like cauliflower, carrots, or bell peppers for more color and nutrition.
Coconut Cream: If you prefer a richer taste, replace the coconut milk with coconut cream.
Spices: If you don’t have garam masala, substitute with a blend of cumin, cinnamon, and cardamom for similar flavors.
For Vegan Version: This recipe is already vegan-friendly, but you can skip the optional yogurt garnish for a fully plant-based meal.

Storage Options:

Store any leftovers in an airtight container in the refrigerator for up to 4 days. This curry also freezes well, so you can keep it in freezer-safe containers for up to 3 months. To reheat, simply thaw in the fridge overnight and warm on the stove.