Spinach and Lentil Curry Recipe - Serves 6

Spinach and Lentil Curry Recipe

193 calories each serving (391 calories if eating with rice)

Taste Rating = 8.5     Heat Rating = Mild to Medium



Ingredients

2 tablespoons (30ml) vegetable cooking oil
1 medium onion, peeled and finely chopped
2 cloves of garlic, peeled and crushed
200g (7 oz) red lentils (masoor dal), rinsed under running water
690ml (24 fl oz or 2 3/4 cups) water
1/2 teaspoon (2.5ml) curry powder
1/4 teaspoon (1 ml) ground turmeric
1 teaspoon (5ml) ground cumin
1/2 teaspoon (2.5ml) yellow mustard seeds
1 teaspoon (5ml) salt
250g (9 oz) fresh spinach leaves, washed and coarsely chopped
1 tin/can (400g or 14 oz) chopped tomatoes
2 tablespoons (30ml) lemon juice


Method

Heat the cooking oil in a small frying pan or saucepan over a medium to high heat
Add the onion and garlic, mix well and saute until soft and golden (4-8 minutes), turning often
Tip the cooked onion and garlic onto a small plate and set aside
Put the lentils and water into a large heavy-bottomed saucepan, bring to the boil, reduce the heat to maintain a light boil, boil for 5 minutes, stirring a few times (remove and discard any scum that appears)
Add the curry powder, turmeric, ground cumin, yellow mustard seeds and salt and mix well
Add the cooked onion and garlic to the saucepan, mix well and bring back to a light boil
Add the spinach leaves, mix well, bring back to a good simmer and simmer for 5 minutes, stirring every minute or so (add a little hot water if the ingredients get too dry)
Add the chopped tomatoes, mix well, bring back to a good simmer and simmer for 10 minutes, stirring every few minutes (add a little hot water if the ingredients get too dry)
Cook for longer if the curry is too runny or add some boiling water (and mix well) if the curry sauce is too thick
Add the lemon juice and mix well
Serve hot on rice

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Recipe submitted on 20 October 2017

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