If you’re craving a dish that warms your soul and dazzles your taste buds, the Indian Lentil Curry with Spinach Recipe is an absolute must-try. This hearty, comforting curry blends tender red lentils with vibrant spinach and a fragrant mix of spices, creating a beautiful harmony of flavors and textures. Whether you’re new to Indian cooking or a seasoned enthusiast, this recipe brings simplicity and depth together in a bowl that’s both nourishing and incredibly satisfying.
Ingredients You’ll Need
These ingredients are wonderfully straightforward, but each plays a crucial role in crafting the authentic taste, beloved texture, and beautiful color of this Indian Lentil Curry with Spinach Recipe. From the bright green spinach to the earthy lentils and warming spices, this list is a testament to the magic of simple components coming together.
- 1 cup red split lentils (masoor dal): The star protein that cooks down to a creamy, luscious base.
- 3 1/2 cups water: Needed to perfectly soften the lentils as they simmer.
- 1/2 teaspoon turmeric powder: Imparts a golden hue and subtle earthy flavor.
- 8 ounces baby spinach, coarsely chopped: Adds vibrancy and a fresh, slightly sweet note.
- 4 tablespoons vegetable oil: Helps sauté the aromatics and build flavor layers.
- 1 medium onion, finely chopped: Provides a lovely sweetness and body when caramelized.
- 2 green chilies, minced: Bring a gentle heat that livens the curry without overpowering it.
- 2 tablespoons garlic-ginger paste: Packs a punch of fragrance and depth.
- 1/4 cup diced tomatoes (or 2 tablespoons tomato paste diluted in 2 tablespoons water): Adds acidity and richness.
- 1 tablespoon ground coriander: Offers a subtle citrusy undertone.
- 2 teaspoons ground cumin: Gives a warm, nutty earthiness essential to Indian cooking.
- 1 teaspoon Kashmiri chili powder: Provides gentle color and mild heat with smoky hints.
- 1 1/2 teaspoons salt (adjust to taste): Balances and enhances all the flavors.
How to Make Indian Lentil Curry with Spinach Recipe
Step 1: Cook the Lentils
Start by combining the red split lentils, water, and turmeric in a large pot. Bring everything to a gentle simmer over medium heat. This slow simmer allows the lentils to soften and break down, creating that rich, creamy texture we’re aiming for. Stir occasionally to prevent sticking and cook until the lentils are tender, about 40 minutes. This foundation is what makes the curry satisfyingly hearty.
Step 2: Prepare the Aromatic Base
While the lentils are cooking, heat the vegetable oil in a skillet over medium heat. Add the finely chopped onions and cook them slowly until they turn a gorgeous golden brown. This caramelization is key—it brings out natural sweetness and depth. Then toss in the minced green chilies and garlic-ginger paste, stirring until you can smell the intoxicating aroma filling your kitchen.
Step 3: Add Tomatoes and Spices
Next, incorporate the diced tomatoes or the diluted tomato paste into the skillet. Let the mixture cook down until the tomatoes soften into a saucy base. Now it’s time to add the ground coriander, cumin, and Kashmiri chili powder. Stir everything together for about 30 seconds so the spices release their full flavor potential.
Step 4: Combine and Simmer
Pour this fragrant spice mixture, known as “tempering,” directly into the cooked lentils. Give it a good stir to combine all that vibrant flavor. Then, mix in the chopped spinach, letting it gently wilt into the curry. Finish with salt, adjusting it according to your taste, and let the whole pot simmer for another five minutes. This final simmer lets all the flavors meld beautifully.
Step 5: Rest the Curry
Before serving, let your Indian Lentil Curry with Spinach Recipe rest for a few minutes. This pause allows the curry to thicken slightly and the flavors to deepen, making every bite incredibly satisfying.
How to Serve Indian Lentil Curry with Spinach Recipe
Garnishes
Garnishes are the finishing touch that elevate this curry from delicious to unforgettable. Fresh cilantro is a classic choice, offering a burst of herbal brightness that contrasts perfectly with the rich lentils. A squeeze of lemon or a dollop of plain yogurt can also add refreshing acidity and creaminess.
Side Dishes
This curry pairs beautifully with naan bread, which is perfect for scooping every bit of lentil goodness. Alternatively, fluffy basmati rice works wonderfully to soak up the savory sauce. For a complete meal, consider serving it alongside a simple cucumber raita or a crunchy vegetable salad to balance the warmth of the curry.
Creative Ways to Present
If you want to impress guests or just add a fun twist, serve your curry in mini bowls or hollowed-out bread bowls. Garnish with thinly sliced red onions and a sprinkle of toasted cumin seeds for extra texture and aroma. Layering with a swirl of coconut cream can add a touch of elegance and subtle sweetness too.
Make Ahead and Storage
Storing Leftovers
Leftover Indian Lentil Curry with Spinach Recipe keeps really well in the refrigerator for up to 4 days when stored in an airtight container. The flavors often deepen overnight, making leftovers even more delicious! Just make sure to give it a good stir before reheating.
Freezing
You can definitely freeze this curry for up to 3 months. Portion it out into freezer-safe containers or bags, leaving some space for expansion. When you’re ready to enjoy it again, thaw overnight in the refrigerator before reheating gently on the stove or in the microwave.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of water if the curry feels too thick. This helps revive the creamy texture and prevents it from drying out. If microwaving, cover loosely and heat in short bursts, stirring in between.
FAQs
Can I use other types of lentils for this recipe?
Absolutely! While red split lentils are traditional and cook quickly to a creamy texture, you can use yellow lentils or even green lentils. Keep in mind that cooking times may vary, and some lentils have a firmer texture.
Is this recipe vegan and gluten-free?
Yes! The Indian Lentil Curry with Spinach Recipe is naturally vegan and gluten-free, making it suitable for many dietary preferences without any modification.
How spicy is this curry?
The heat level is moderate thanks to the green chilies and Kashmiri chili powder; it offers warmth without overwhelming the palate. You can always adjust the quantity of chilies to suit your personal spice tolerance.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works fine in a pinch. Just be sure to thaw and drain it well to avoid making the curry watery. Add it at the same stage as the fresh spinach and let it wilt before serving.
What should I serve with this curry for a full meal?
Pair this curry with fragrant basmati rice or soft naan bread to make it a filling meal. You can also add a side of roasted vegetables or a crisp salad for some texture contrast and balance.
Final Thoughts
There’s something truly special about a dish that’s both comforting and packed with vibrant flavors, and this Indian Lentil Curry with Spinach Recipe does exactly that. Its simplicity combined with luscious spices and fresh greens makes it a go-to favorite whether you’re cooking for family or friends. Give it a try—you might just find it becoming a beloved staple in your kitchen too!
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Indian Lentil Curry with Spinach Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
This comforting Indian Lentil Curry with Spinach is a hearty, flavorful dish featuring red split lentils simmered until creamy and infused with aromatic spices. Enhanced with fresh baby spinach and a rich tempering of sautéed onions, garlic, ginger, and tomatoes, it makes a nutritious and satisfying meal perfect for any occasion.
Ingredients
Lentils and Liquids
- 1 cup red split lentils (masoor dal)
- 3 1/2 cups water
- 1/2 teaspoon turmeric powder
Vegetables
- 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
- Combine and simmer lentils: In a large pot, combine the red split lentils, water, and turmeric powder. Simmer over medium heat for 40 minutes, stirring occasionally, until the lentils are thick and creamy.
- Prepare the tempering: In a skillet, heat the vegetable oil over medium heat. Sauté the finely chopped onion until it turns golden brown, which brings out its natural sweetness.
- Add aromatics: Stir in the minced green chilies and garlic-ginger paste into the onions, cooking until the mixture becomes aromatic, usually about 1-2 minutes.
- Cook the tomatoes: Add the diced tomatoes (or the diluted tomato paste) to the skillet and cook until they soften and blend into the mixture, enhancing the curry’s texture and flavor.
- Spice the tempering: Stir in ground coriander, ground cumin, and Kashmiri chili powder. Cook the spices with the mixture for about 30 seconds to release their fragrant oils.
- Combine tempering with lentils: Pour the spiced onion mixture into the cooked lentils, stirring well to combine all flavors gradually.
- Add spinach and salt: Stir in the coarsely chopped baby spinach, allowing it to wilt into the curry. Add salt and adjust seasoning according to taste.
- Simmer final curry: Let the curry simmer gently for 5 more minutes so the flavors meld perfectly.
- Rest and serve: Remove from heat and allow the curry to rest briefly before serving. Garnish with fresh cilantro and serve warm with rice or naan bread for a complete meal.
Notes
- Adjust green chilies to control heat level according to preference.
- Use fresh garlic and ginger if you don’t have pre-made paste for a fresher taste.
- For a richer flavor, substitute vegetable oil with ghee or mustard oil.
- This curry keeps well in the refrigerator for up to 3 days and tastes great reheated.
- To make it vegan, ensure no animal-based products are used in the tempering or alongside the dish.
