If you are craving a meal that is nourishing, flavorful, and vibrant, this Indian Lentil Curry with Spinach Recipe will quickly become a staple in your kitchen. It brings together creamy red lentils and fresh spinach, beautifully spiced with warm coriander, cumin, and a touch of Kashmiri chili powder for gentle heat. Every spoonful delivers a comforting yet bright depth of flavor that feels like a warm hug from the inside out. Plus, it’s incredibly simple to make, perfect for both weeknight dinners and lazy weekend cooking sessions.
Ingredients You’ll Need
The magic of this Indian Lentil Curry with Spinach Recipe lies in its straightforward ingredients, all of which play a crucial role in building its rich flavor and comforting texture. Each item is thoughtfully picked to enhance the dish’s natural earthiness and vibrant color.
- Red split lentils (1 cup): These cook quickly and become wonderfully creamy, making the curry luscious and hearty.
- Water (3 1/2 cups): Helps tenderize the lentils perfectly while creating a beautiful stew-like consistency.
- Turmeric powder (1/2 teaspoon): Adds a subtle earthiness and a golden hue that brightens the dish.
- Baby spinach (8 ounces): Offers fresh color, nutrients, and a lovely mild flavor that softens just right in the curry.
- Vegetable oil (4 tablespoons): Essential for tempering spices and sautéing aromatics to bring out depth in flavor.
- Medium onion (1, finely chopped): When golden brown, it lends a sweet, caramelized base to the curry.
- Green chilies (2, minced): Provide a gentle heat that livens up the dish without overpowering it.
- Garlic-ginger paste (2 tablespoons): A fragrant duo that adds warmth and sharpness.
- Diced tomatoes (1/4 cup) or tomato paste diluted (2 tablespoons): Bring mild acidity and a subtle sweetness to balance flavors.
- Ground coriander (1 tablespoon): Offers a citrusy, nutty undertone that complements the lentils beautifully.
- Ground cumin (2 teaspoons): Gives a toasty, earthy base note.
- Kashmiri chili powder (1 teaspoon): Adds a vibrant red color and mild heat that enhances the curry’s vibrancy.
- Salt (1 1/2 teaspoons, adjust to taste): Ties all the flavors together perfectly.
How to Make Indian Lentil Curry with Spinach Recipe
Step 1: Cook the Lentils
Begin by combining the red split lentils, water, and turmeric powder in a large pot. This simple trio forms the bedrock of your curry. Simmer the mixture over medium heat for about 40 minutes, stirring occasionally. You want the lentils to soften and the liquid to thicken into a creamy consistency that’s both hearty and satisfying.
Step 2: Prepare the Aromatic Tempering
While the lentils cook, heat the vegetable oil in a skillet over medium heat. Add the finely chopped onion and sauté until it turns a lovely golden brown, which brings out its natural sweetness and enriches the curry’s flavor profile. Next, toss in the minced green chilies and garlic-ginger paste, cooking until the mixture becomes aromatic—a scent that will instantly fill your kitchen with delight.
Step 3: Build the Flavor with Tomatoes and Spices
Add the diced tomatoes or diluted tomato paste to the skillet, cooking until they soften and meld perfectly with the softened onions and aromatics. Stir in the ground coriander, cumin, and Kashmiri chili powder, cooking the mixture for about 30 seconds. This step blooms the spices, intensifying their essence and lifting the entire dish.
Step 4: Combine Tempering with Lentils
Pour the skillet’s fragrant tempering into the pot of thickened lentils. Stir well to incorporate every bit of flavor and color, creating a harmonious blend that is rich and warmly spiced.
Step 5: Add Spinach and Season
Next, stir in the coarsely chopped baby spinach. Allow it to wilt gently into the curry, adding fresh flavor and a beautiful green contrast to the dish. Season with salt to your taste, then let the curry simmer for about 5 more minutes, letting all the ingredients marry together perfectly.
Step 6: Rest Before Serving
Once cooked, take a moment to let the curry rest—it helps deepen the flavors and makes every bite even better. Don’t rush this part; good things come to those who wait in the kitchen!
How to Serve Indian Lentil Curry with Spinach Recipe
Garnishes
Garnishing is where the Indian Lentil Curry with Spinach Recipe shows its charm. A sprinkle of freshly chopped cilantro adds a pop of color and a fresh, herbal note that perfectly complements the warm spices and creamy lentils. Consider a squeeze of fresh lemon juice to brighten the flavors even more right before eating.
Side Dishes
This curry pairs beautifully with fluffy basmati rice or soft, warm naan bread. Either option helps soak up the delicious sauce and completes the meal with satisfying textures and flavors that balance the earthiness of the lentils and the brightness of the spinach.
Creative Ways to Present
If you want to make your meal a little more special or visually striking, serve the curry in individual bowls topped with a dollop of yogurt or raita for creaminess. You could also add toasted nuts on top for a bit of crunch or a drizzle of ghee for extra richness. Small touches like these keep this Indian Lentil Curry with Spinach Recipe exciting, even if you make it often.
Make Ahead and Storage
Storing Leftovers
This curry keeps beautifully in the refrigerator for up to four days. Store it in an airtight container to preserve its flavors. As the lentils soak up the spices overnight, the taste becomes even more vibrant, making leftovers just as good as freshly made.
Freezing
Indian Lentil Curry with Spinach Recipe freezes well. Cool the curry completely before transferring it to a freezer-safe container. It can be frozen for up to three months, allowing you to enjoy its comforting flavors any time you want without fresh cooking.
Reheating
For the best results when reheating, thaw in the refrigerator overnight if frozen. Warm the curry gently on the stovetop over low to medium heat, stirring occasionally. Add a splash of water if it has thickened too much, and adjust seasoning if needed to bring back the original vibrancy.
FAQs
Can I use other types of lentils?
While this recipe is designed for red split lentils because they cook quickly and get creamy, you can experiment with yellow or green lentils. Just keep in mind that cooking times will vary, and the texture might be a bit different.
How spicy is this dish?
This curry has a gentle heat thanks to the Kashmiri chili powder and green chilies, but it’s very mild compared to many Indian dishes. You can adjust the spice level by using fewer chilies or swapping the chili powder with paprika for less heat.
Can I make this recipe vegan?
Absolutely! The recipe is naturally vegan since it uses vegetable oil and no dairy. To keep it vegan when serving, avoid garnishing with yogurt and opt for a plant-based raita or fresh herbs instead.
Is it possible to make this recipe in a slow cooker?
Yes, you can! Combine all ingredients except the spinach and cook on low for about 6 hours. Add the spinach in the last 10 minutes to let it wilt. This method is convenient but may result in a slightly different texture.
What else can I add to enhance this curry?
Feel free to add diced potatoes or carrots for extra heartiness or lentil varieties for texture contrast. A little coconut milk can add richness and a subtle sweetness that balances the spices beautifully.
Final Thoughts
Once you try this Indian Lentil Curry with Spinach Recipe, you’ll understand why it quickly earns a special place in your meal rotation. It’s comforting, nutritious, and bursting with flavors that warm your soul and brighten your day. It’s truly a dish that invites you to slow down, savor, and share with those you love. So go ahead, take your time making it, enjoy the amazing fragrance in your kitchen, and most importantly, delight in every spoonful of this delicious curry!
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Indian Lentil Curry with Spinach Recipe
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This flavorful Indian Lentil Curry with Spinach is a hearty and nutritious dish, featuring tender red lentils simmered with aromatic spices and fresh baby spinach. Perfectly spiced with turmeric, cumin, coriander, and Kashmiri chili powder, this curry offers a rich texture and vibrant taste. Ideal for a comforting vegetarian meal served alongside rice or naan bread.
Ingredients
Lentils and Vegetables
- 1 cup red split lentils (masoor dal)
- 3 1/2 cups water
- 1/2 teaspoon turmeric powder
- 8 ounces baby spinach, coarsely chopped
- 1 medium onion, finely chopped
- 2 green chilies, minced
- 1/4 cup diced tomatoes (or 2 tablespoons tomato paste diluted in 2 tablespoons water)
Spices and Seasonings
- 4 tablespoons vegetable oil
- 2 tablespoons garlic-ginger paste
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon Kashmiri chili powder
- 1 1/2 teaspoons salt (adjust to taste)
Instructions
- Prepare the Lentils: In a large pot, combine the red split lentils, water, and turmeric powder. Stir to mix the ingredients well.
- Simmer the Lentils: Place the pot over medium heat and let the lentils cook for about 40 minutes, stirring occasionally, until they become thick and creamy in consistency.
- Heat the Oil: While the lentils are cooking, heat the vegetable oil in a skillet over medium heat until shimmering.
- Sauté Onions: Add the finely chopped onions to the hot oil and cook, stirring occasionally, until they turn golden brown and fragrant.
- Add Chilies and Aromatics: Mix in the minced green chilies and garlic-ginger paste. Cook for 1-2 minutes until the mixture becomes aromatic.
- Cook Tomatoes: Stir in the diced tomatoes or diluted tomato paste and cook until the tomatoes soften and blend into the mixture.
- Add Spices: Sprinkle in the ground coriander, ground cumin, and Kashmiri chili powder. Stir continuously for about 30 seconds to toast the spices and develop their flavors.
- Combine Tempering and Lentils: Pour the spiced onion mixture into the pot with the cooked lentils and stir well to combine all ingredients evenly.
- Add Spinach: Incorporate the coarsely chopped baby spinach into the lentils, stirring gently until the spinach wilts and melds into the curry.
- Season and Simmer: Add salt to taste, adjust the seasoning if needed, and let the curry simmer on low heat for another 5 minutes to allow the flavors to meld together.
- Rest the Curry: Remove the pot from heat and let the curry rest for a few minutes to settle the flavors before serving.
- Serve: Garnish with fresh cilantro if desired and serve hot alongside steamed rice or warm naan bread for a complete meal.
Notes
- Adjust the amount of green chilies and Kashmiri chili powder based on your preferred spice level.
- For a creamier texture, you can blend a portion of the cooked lentils before adding the tempering.
- Using fresh tomatoes instead of paste will give a fresher flavor, but tomato paste can be a convenient substitute.
- This curry pairs beautifully with basmati rice or any Indian flatbread like naan or roti.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- For added richness, a splash of coconut milk can be added during the simmering step.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
