Recipe: Curry – spinach and lentil

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  • 190 g red lentils
  • 60 ml tomato puree
  • 112 g plain yogurt
  • 2 g garam masala
  • 1 g ground dried turmeric
  • 1 g ground cumin
  • 1 g ancho chile powder
  • 30 ml vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 (1 inch) piece fresh ginger root, grated
  • 120 g loosely packed fresh spinach, coarsely chopped
  • 2 tomatoes, chopped
  • 4 sprigs fresh cilantro, chopped
  • 434 g mixed beans, rinsed and drained


    • Rinse lentils and place in a saucepan with enough water to cover. Bring to a boil.
    • Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain.
    • In a bowl, stir together tomato puree and yogurt.
    • Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy.
    • Heat oil in a skillet over medium heat. Stir in onion, garlic, and ginger; cook until onion begins to brown.
    • Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and cilantro.
    • Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.




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