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DELICIOUS VEGETARIAN INDIAN-STYLE RED LENTIL & SPINACH CURRY

By Delicious Recipes!Posted on
DELICIOUS VEGETARIAN INDIAN-STYLE RED LENTIL & SPINACH CURRY

DELICIOUS VEGETARIAN INDIAN-STYLE RED LENTIL & SPINACH CURRY

A vibrant, hearty curry combining tender red lentils with nutritious spinach in a fragrant, spiced tomato-ginger sauce. Perfect served with basmati rice or Indian bread for a comforting, wholesome meal.

🕒 Prep Time: 10 min

🍳 Cook Time: 25 min
🍽️ Servings: 3-4

Ingredients

  • 300 g red or yellow lentils
  • 200-250 g frozen chopped spinach
  • 1 tbsp grated ginger paste
  • 1 small white onion
  • 1/4 tsp turmeric powder
  • 1 tbsp tomato paste (level)
  • 4 cups water
  • 50 g butter
  • 3 tbsp oil (vegetable or mustard)
  • 4 large garlic cloves, crushed
  • 1/2 tsp Kashmiri chili powder (for mild heat)
  • 1 tsp garam masala (level)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Rinse the lentils thoroughly under cold water until the water runs clear (no milky residue).
  2. Heat 1 tablespoon of oil in a pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes, stirring occasionally.
  3. Add grated ginger and sauté another 1-2 minutes until fragrant.
  4. Stir in the tomato paste and cook for 2-3 minutes to caramelize slightly. Add turmeric powder and mix well.
  5. Add the lentils and water. Bring to a boil, then reduce heat and simmer gently for about 15 minutes until lentils are soft. Season with salt towards the end of cooking.
  6. While the lentils cook, melt butter in a small pan, add remaining 2 tablespoons of oil, then add crushed garlic. Sauté gently over low heat without browning. Stir in chili powder and garam masala, mixing well to infuse the butter-oil mixture with spices. Remove from heat, reserving 4 tablespoons of this aromatic butter for serving.
  7. Using an immersion blender, pulse the lentils 4-5 times briefly to slightly thicken the curry — do not puree completely unless desired.
  8. Stir frozen spinach directly into the lentils and cook just until it thaws and warms through, stirring often.
  9. Pour the spiced butter mixture over the curry, stir well, and bring to a gentle simmer for 2-3 minutes. Adjust salt and freshly ground black pepper to taste.
  10. Serve hot with basmati rice or Indian bread (roti/naan), drizzled with the reserved spiced butter for extra richness and flavor.

💡 Tips & Variations

  • This curry reheats beautifully—if it thickens in the fridge, simply add a splash of water when warming up.
  • Adjust the chili quantity to suit your spice preference or omit for a milder dish.
  • Use ghee instead of butter for a more traditional flavor.
  • Garnish with fresh cilantro for a bright finish.

🍽️ Perfect For

  • Quick, nutritious weeknight dinners
  • Vegetarian and vegan meals (use oil instead of butter)
  • Flavorful Indian-inspired lunches