THE RECIPE JOURNAL · Main Course
Spinach and Lentil Curry from India
This hearty and flavorful curry combines tender lentils with fresh spinach and aromatic spices for a comforting meal. Perfect for a cozy night in, it’s both nutritious and easy to prepare.
FROM THE KITCHEN • Spinach and Lentil Curry from India
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some oil in a heavy pan over medium heat. Add the chopped onion and cook, stirring occasionally, until it starts to turn golden and soft—this should take about 10 minutes. Toss in the minced garlic and cook for another minute until you can really smell that lovely garlic aroma.
02
Step 2
Next, add the chicken broth, lentils, half a cup of water, crushed garlic, and all the spices—coriander, salt, cumin, chili powder, ginger, cinnamon, cloves, cayenne pepper, and a bay leaf. Give everything a good stir and bring it up to a boil. Once boiling, cover the pan, turn the heat down to medium-low, and let it simmer gently until the lentils are tender, about 35 minutes.
03
Step 3
While the lentils cook, place the spinach in a microwave-safe bowl with a quarter cup of water. Microwave it for 5 minutes, then stir and keep microwaving until the spinach is completely wilted and heated through, about 5 minutes more. Let it sit for a few minutes to cool, then drain any excess water and squeeze out as much moisture as you can.
04
Step 4
Finally, stir the spinach into the lentil mixture, cover the pan again, and simmer for another 10 minutes so all the flavors meld together and it’s heated through. Serve warm and enjoy!
Why you’ll love it
This dish is a wonderful blend of hearty lentils and fresh spinach, packed with warm spices that create a comforting and nutritious meal. It’s perfect for anyone looking for a healthy, plant-based option that doesn’t compromise on flavor.
How to serve
Serve this curry with steamed basmati rice or warm naan bread for a complete meal. A side of cooling yogurt or a fresh cucumber salad can balance the spices nicely.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the curry has thickened too much. This dish also freezes well for up to a month.
