Ingredients with Measurements:
- 1 cup dried green or brown lentils
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1 can (14.5 ounces) diced tomatoes
- 1 can (13.5 ounces) coconut milk
- 1 teaspoon salt
- 4 cups fresh spinach leaves, washed and chopped
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Cutting board and knife
Step-by-step instructions:
1. Rinse the lentils in a fine-mesh strainer and pick out any debris or stones. Place the lentils in a large pot or Dutch oven and add enough water to cover them by 2 inches. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain and set aside.
2. In the same pot, heat the oil over medium heat. Add the onion and cook for 5-7 minutes, or until softened and lightly browned. Add the garlic, ginger, cumin, coriander, turmeric, and cayenne pepper, and cook for 1-2 minutes, or until fragrant.
3. Add the diced tomatoes, coconut milk, and salt to the pot, and stir to combine. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly.
4. Add the cooked lentils and chopped spinach to the pot, and stir to combine. Cook for 5-7 minutes, or until the spinach has wilted and the lentils are heated through.
5. Stir in the chopped cilantro and serve hot with rice or naan bread.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Per serving:
- Calories: 360
- Fat: 19g
- Carbohydrates: 36g
- Fiber: 14g
- Protein: 14g
Substitutions for ingredients:
- You can use red lentils instead of green or brown lentils.
- You can use olive oil instead of vegetable oil.
- You can use frozen spinach instead of fresh spinach.
Variations:
- Add diced potatoes or sweet potatoes to the curry for extra texture and flavor.
- Use chickpeas instead of lentils for a different protein source.
- Add a dollop of plain yogurt or sour cream on top of the curry for a creamy finish.
Tips and tricks:
- Make sure to rinse the lentils thoroughly before cooking to remove any debris or stones.
- You can adjust the amount of cayenne pepper to your liking, depending on how spicy you like your curry.
- If the sauce is too thick, you can add a splash of water or vegetable broth to thin it out.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot or microwave until heated through.
Presentation ideas:
Serve the curry in a bowl with a scoop of rice or naan bread on the side.
Garnishes:
Garnish the curry with a sprinkle of chopped cilantro or a squeeze of fresh lime juice.
Pairings:
Pair the curry with a crisp salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Basmati rice
- Naan bread
- Roasted vegetables
- Cucumber and tomato salad
Troubleshooting advice:
- If the lentils are too mushy, reduce the cooking time or use a different type of lentil.
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
Make sure to cook the lentils thoroughly to avoid any risk of food poisoning.
Food history:
Curries are a popular dish in Indian cuisine, and lentil curry is a staple vegetarian option.
Flavor profiles:
This lentil and spinach curry is spicy, savory, and slightly sweet from the coconut milk.
Serving suggestions:
Serve the curry with a side of rice or naan bread for a filling and satisfying meal.
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Region: Indian