Go Back

Lentil and Spinach Curry

An easy one-pot lentil and spinach curry with tomatoes, ginger and garlic. About 14 g protein, 9 g fiber and 5 mg iron per serving.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Indian
Calories: 243
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive or vegetable oil
  • 1 medium onion finely chopped, about 110 g
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 teaspoons curry powder or garam masala
  • 1 cup dried brown or green lentils 192 g, rinsed
  • 1 can diced tomatoes 14.5 oz / 400 g
  • 3 cups water or low-sodium vegetable broth 720 ml
  • ¾ teaspoon salt or to taste
  • 5 oz fresh spinach about 140 g, roughly chopped
  • 1 tablespoon lemon juice plus wedges to serve

Method
 

  1. Heat the oil in a large pot over medium heat. Add the onion and cook for 5 minutes, stirring, until soft.
  2. Add the garlic, ginger and curry powder and cook for 1 minute until fragrant.
  3. Stir in the lentils, tomatoes, water and salt. Bring to a boil, then cover and simmer for 25 to 30 minutes, stirring now and then, until the lentils are tender.
  4. Add a splash of water if the curry gets too thick.
  5. Stir in the spinach a handful at a time until wilted, about 2 minutes.
  6. Turn off the heat, stir in the lemon juice, taste and adjust the salt. Serve with rice, bread or on its own.

Notes

Nutrition is per serving of curry only, without rice or bread. Keeps 4 days in the fridge or 3 months frozen.