Linda Valkovska
Dietitian
EN
LV
Recipe
Lentil and spinach curry
- Time: 30 min
- Servings: 3 - 4
- Servings: 3 - 4
Ingredients
For the curry:
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 225 g red lentil
- 800 ml stock, vegetable or chicken
- 1 can / 400 g of canned tomatoes
- 1 tbsp curry powder
- 1 tsp curcuma
- 1 tsp cumin
- 1 tsp onion powder (optional)
- 1 tsp garlic powder (optional)
- Chili powder to taste (optional)
- 2 tbsp coconut milk or oat cream (optional, for extra creaminess )
- 2 large handfuls of spinach
- Salt to taste
For serving:
- Greek yogurt
- Boiled rice
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 225 g red lentil
- 800 ml stock, vegetable or chicken
- 1 can / 400 g of canned tomatoes
- 1 tbsp curry powder
- 1 tsp curcuma
- 1 tsp cumin
- 1 tsp onion powder (optional)
- 1 tsp garlic powder (optional)
- Chili powder to taste (optional)
- 2 tbsp coconut milk or oat cream (optional, for extra creaminess )
- 2 large handfuls of spinach
- Salt to taste
For serving:
- Greek yogurt
- Boiled rice
Instructions
Heat the oil in a deep pot. Add onion and garlic, cook until slightly golden.
Add the red lentils and stock to the pot. Bring to a boil, then reduce to a simmer. Cook until the lentils are tender but not mushy, stirring occasionally (about 15–20 minutes).
Stir in the canned tomatoes, curry powder, turmeric, cumin, onion powder, garlic powder, and chili powder. Cook on low to medium heat for another 5–10 minutes, or until the curry turns to a rich orange color.
Stir in the coconut milk for added creaminess and bring the stew back to a gentle boil. Add salt to taste.
Add the spinach and cook for an additional minute, just until integrated.
Serve with rice and greek yogurt.
Add the red lentils and stock to the pot. Bring to a boil, then reduce to a simmer. Cook until the lentils are tender but not mushy, stirring occasionally (about 15–20 minutes).
Stir in the canned tomatoes, curry powder, turmeric, cumin, onion powder, garlic powder, and chili powder. Cook on low to medium heat for another 5–10 minutes, or until the curry turns to a rich orange color.
Stir in the coconut milk for added creaminess and bring the stew back to a gentle boil. Add salt to taste.
Add the spinach and cook for an additional minute, just until integrated.
Serve with rice and greek yogurt.
Linda Valkovska
Dietitian
EN
LV