Save on Pinterest A hearty, earthy one-pot curry featuring tender lentils, fresh spinach, and warming spices—perfect for a cozy woodland-inspired weeknight meal.
This recipe quickly became a household favorite for its ease and hearty flavors.
Ingredients
- Lentils & Legumes: 1 cup dried green or brown lentils, rinsed, 3 cups vegetable broth or water
- Vegetables: 1 medium yellow onion, finely chopped, 2 cloves garlic, minced, 1-inch piece fresh ginger, grated, 1 large carrot, diced, 4 cups fresh spinach, roughly chopped, 1 medium tomato, diced (or 1 cup canned diced tomatoes)
- Spices & Seasonings: 1 tbsp olive oil or coconut oil, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1/2 tsp smoked paprika, 1/4 tsp ground cinnamon, 1/4 tsp chili flakes (optional for heat), Salt and black pepper, to taste
- Finishing Touches: 1 tbsp lemon juice, Fresh cilantro, chopped (for garnish)
Instructions
- Step 1:
- Heat the oil in a large pot over medium heat. Add the onion and sauté for 4 5 minutes until translucent.
- Step 2:
- Stir in the garlic, ginger, and carrot, and cook for another 2 minutes.
- Step 3:
- Add cumin, coriander, turmeric, paprika, cinnamon, and chili flakes. Stir for 1 minute until fragrant.
- Step 4:
- Add the lentils, diced tomato, and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes, stirring occasionally.
- Step 5:
- Check lentils for tenderness. If needed, add a splash more broth or water.
- Step 6:
- Stir in the chopped spinach and cook for 3 4 minutes until wilted.
- Step 7:
- Season with salt, pepper, and lemon juice.
- Step 8:
- Serve hot, garnished with fresh cilantro.
Save on Pinterest This dish brings warmth and comfort to our family dinners, creating moments of togetherness around the table.
Required Tools
Large pot or Dutch oven, Chefs knife, Cutting board, Wooden spoon
Allergen Information
Contains no common allergens. If using store-bought broth, check for gluten or soy if sensitive.
Nutritional Information
Calories: 230, Total Fat: 5 g, Carbohydrates: 36 g, Protein: 11 g
Save on Pinterest Enjoy this nourishing curry as a wholesome addition to your weekly meals.
Recipe Questions & Answers
- → What lentils work best for this dish?
Green or brown lentils are ideal as they hold shape well and develop a hearty texture when cooked slowly.
- → Can I substitute the spinach with other greens?
Yes, kale or Swiss chard are great alternatives that also complement the spices and textures.
- → How can I add richness to the dish?
Stirring in a splash of coconut milk before serving adds a creamy, luscious layer of flavor.
- → What kind of broth should I use?
Vegetable broth or water both work well; using broth enhances depth, but water keeps it light.
- → Is it possible to add some heat to this dish?
Yes, including chili flakes adds a subtle spicy kick; adjust amount according to taste.