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Lentil and Spinach Curry
Created by: Howcan Team
Ingredients
- 1 cup of dried red lentils
- 2 cups of water
- 1 tablespoon of vegetable oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon of grated fresh ginger
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of cayenne pepper
- 1 can (14 oz) of diced tomatoes
- 1 can (14 oz) of coconut milk
- 4 cups of fresh spinach, chopped
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the red lentils under cold water and drain.
- In a medium saucepan, combine the rinsed lentils and 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the lentils are tender. Set aside.
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and grated ginger to the skillet, and cook for another 2 minutes.
- Stir in the ground cumin, ground coriander, turmeric, and cayenne pepper, and cook for 1 minute, until fragrant.
- Add the diced tomatoes with their juices to the skillet, and simmer for 5 minutes.
- Pour in the coconut milk and stir to combine. Simmer for an additional 5 minutes.
- Add the cooked lentils and chopped spinach to the skillet, and stir until the spinach is wilted.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
- Serve the lentil and spinach curry over steamed rice or with naan bread. Enjoy!
Lentil and Spinach Curry, also known as Dal Palak, is a popular vegetarian dish with origins in the Indian subcontinent. This flavorful and nutritious dish has been a staple in Indian cuisine for centuries, with its roots in the traditional Ayurvedic diet. The combination of protein-rich lentils and iron-packed spinach makes it a favorite among health-conscious food enthusiasts. Renowned chefs like Madhur Jaffrey and Sanjeev Kapoor have popularized their versions of this dish, adding their unique twists to the classic recipe. Today, the best versions of this dish can be found in authentic Indian restaurants, particularly in regions like Punjab and Gujarat. The key to a perfect Lentil and Spinach Curry lies in the balance of spices, the texture of the lentils, and the freshness of the spinach. For a delicious alternative, some chefs incorporate coconut milk or cream to add richness to the curry. Whether enjoyed with fluffy basmati rice or warm naan bread, this dish continues to captivate palates around the world.
45 min
4
320 calories
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