Description
This Spinach Lentil Curry is a flavorful and hearty vegetarian dish combining tender red lentils with fresh spinach and aromatic spices. Enhanced with a tangy twist of lemon juice and an optional cumin-garlic tadka for extra depth, this curry is perfect served over basmati rice or with warm naan bread. It’s a wholesome meal packed with nutrients, ideal for a comforting weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 tbsp oil
- 1 large yellow onion, diced (about 2 cups)
- 5 cloves garlic, minced (about 1 tbsp)
- 1 tbsp fresh ginger, grated
- 1 handful fresh cilantro (stems and leaves separated)
- 1 ½ tsp garam masala
- ½ tsp coriander
- ½ tsp turmeric
- ¼ tsp cayenne pepper
- 2 roma tomatoes, diced (about 1 ¾ cups)
- 1 ¼ cup red lentils, rinsed
- 3 cups vegetable broth or water
- ½ tsp salt
- 4 cups packed baby spinach
- Fresh lemon juice, to taste
For Serving
- Cooked basmati rice or warm naan bread
Optional Tadka (Tempering)
- 3 tbsp oil or ghee
- 1 tsp cumin seeds
- 2 cloves garlic, thinly sliced
- Pinch of chili flakes
Instructions
- Chop Cilantro Stems: Finely chop the cilantro stems and set aside, keeping the leaves separate for garnish.
- Sauté Aromatics: Heat 1 tablespoon of oil in a large pot over medium heat. Add the diced onions and sauté for 5 to 7 minutes until they become soft and translucent.
- Add Garlic, Ginger, and Cilantro Stems: Stir in the minced garlic, grated ginger, and chopped cilantro stems. Cook this mixture for 1 minute to release their aromas.
- Add Spices and Tomatoes: Mix in garam masala, coriander, turmeric, cayenne pepper, and diced tomatoes. Season with salt. Cook for 2 to 3 minutes until the tomatoes start to break down and blend with the spices.
- Cook Lentils: Add the rinsed lentils and vegetable broth to the pot. Bring everything to a boil, then reduce the heat to low. Partially cover the pot and let it simmer gently for 16 to 20 minutes until the lentils are tender and have absorbed most of the liquid.
- Incorporate Spinach and Lemon: Stir in baby spinach, adding it one handful at a time. Allow the residual heat to wilt the leaves in about a minute. If the curry is too thick, add a splash of water to adjust the consistency. Finish with a generous squeeze of fresh lemon juice to brighten the flavors.
- Prepare Optional Tadka (Tempering): In a small pan, heat 3 tablespoons of oil or ghee over medium heat. Add cumin seeds, which will sizzle and darken in about 10 to 20 seconds. Add the thinly sliced garlic and chili flakes, frying the garlic while stirring constantly for about 1 minute until golden brown. Remove from heat.
- Serve and Garnish: Divide the curry between serving bowls. If using, drizzle the hot tadka over the curry and swirl it through each bowl. Garnish with the fresh cilantro leaves. Serve immediately with cooked basmati rice or warm naan bread.
Notes
- Rinsing lentils thoroughly before cooking helps remove dust and reduces cooking foam.
- If you prefer a milder curry, reduce or omit the cayenne and chili flakes.
- The tadka (tempering) adds a rich nutty flavor but is optional; you can also skip it for a simpler dish.
- Adjust the thickness of the curry by adding more water or broth if needed during cooking.
- Leftovers taste even better the next day once the flavors have melded together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: spinach lentil curry, vegetarian curry, Indian lentil recipe, healthy lentil curry, spinach curry, lentil stew, easy vegetarian dinner
