Spinach Lentil Curry

  • Date March 23, 2013
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It was hard to get an attractive picture of this curry, but that  is probably why its so delicious and filling. Sometimes the good looking meals are deceptive. This is my go to curry recipe. It freezes the best out of any recipe I have ever made. It can be modified for a soup at lunch or serve or rice for a good dinner option. I make it vegetarian and then sometimes add chicken or beef when I am serving from a freezer meal. Keep the husbands happy by serving with pakoras, bread and cheese. If you find the lentils are getting boring, I have also made with chili bean mixtures or really any bean you want to add in.

Add some basil and green peppers, a little sour cream and you have a complete meal for 480 calories






Makes 10 x 1 cup serving
180 calories a cup

Ingredients:

2 medium onions chopped
8 cloves of garlic (or more) chopped
3 tbsp ginger root chopped
2 tbsp olive oil
1 can (6oz) tomato paste
1 can (14.5oz) diced tomatoes
1 package (10oz) frozen spinach
5 cups of lentils prepared (1 bag dry)
3 + Tbsp curry powder
1 Tbsp cumin
1 tsp ground coriander seed
1-2 Bay leaves

Directions:
  1. Prepare lentils by washing them in a pot in the sink. Remove stones or anything that floats. Cover the lentils with 1/2-1 inch of water and add a pinch of salt. Bring the lentils to a boil for two minutes. Cover the lentils and remove from the heat. Let stand for 1 hour. Pour the lentils into a strainer and give a quick rinse with the tap.
  2. Prep the other ingredients: chop the onions, garlic, ginger, mix the spices (curry, cumin, and coriander) together in a bowl.
  3. In a large pan add the oil and the chopped onions. Saute over med (med-low) heat. After a few minutes add the garlic and ginger and continue to saute. As the onions become iridescent add the mixed spices and stir. The mixture should be very fragrant. Immediately add the lentils. Stir.
  4. Add the tomato paste, diced tomatoes and 2 cups of water. Stir. Add the bay leaves. Let the mixture simmer (med heat) for 10-15 minutes. The sauce will start to thicken a little. Add the frozen spinach and cover. Let the mixture simmer for 5 minutes. Turn the frozen spinach over and let the mixture simmer for another 5 minutes. Now the spinach should be thawed. Stir the spinach evenly into the lentils. Let the dish simmer with the cover on or off or a combination. (The longer it simmers the better it tastes).

Why not enjoy with a glass of wine? 

1 comment:

Prs India said...

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