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Lentil and Spinach Curry with Garam Masala
Created by: Howcan Team
Ingredients
- 1 cup of dried lentils
- 2 cups of fresh spinach, chopped
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 can of diced tomatoes
- 1 can of coconut milk
- 2 tablespoons of vegetable oil
- 2 teaspoons of garam masala
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the lentils under cold water and drain.
- In a large pot, 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 pot and cook for another 2 minutes, stirring frequently.
- Stir in the garam masala, ground cumin, ground coriander, and turmeric, and cook for 1 minute to toast the spices.
- Add the diced tomatoes with their juices to the pot and stir to combine with the onion and spice mixture.
- Pour in the coconut milk and add the rinsed lentils. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the lentils are tender.
- Stir in the chopped spinach and cook for an additional 5 minutes, until the spinach is wilted.
- Season the curry with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
- Serve the lentil and spinach curry with steamed rice or naan bread. Enjoy!
The history of Lentil and Spinach Curry with a touch of garam masala dates back to ancient India, where it was a staple in the royal kitchens of the Mughal emperors. This aromatic dish combines protein-rich lentils with vibrant spinach and a blend of spices, including the fiery garam masala, for a flavorful kick. Renowned chefs in regions like Punjab and Gujarat have perfected this recipe, infusing it with their own unique culinary techniques. Today, the best version of this dish can be found in authentic Indian restaurants, where the key lies in balancing the garam masala to achieve the perfect level of spiciness.
45 min
4
320 calories
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