If you’re searching for a comforting, hearty dish that’s packed with vibrant flavors and nourishing ingredients, look no further than this Indian Lentil Curry with Spinach Recipe. This classic recipe brings together tender red lentils simmered to creamy perfection, brightened with fresh spinach and a blend of warming spices. Perfect for lunch or dinner, it’s a dish that’s as satisfying for vegans and vegetarians as it is for anyone craving a taste of authentic Indian home cooking.
Ingredients You’ll Need
These ingredients are simple, everyday staples that come together to create layers of aroma, flavor, and texture that make this curry truly special. Each component plays a crucial role, from the earthy lentils to the spicy aromatics to the fresh greens, building a dish that’s both wholesome and irresistible.
- Red split lentils (1 cup): The star of the dish, these lentils cook down to a creamy base that soaks up every spice.
- Water (3 1/2 cups): Needed to simmer the lentils gently until tender and thickened.
- Turmeric powder (1/2 teaspoon): Adds a subtle earthiness and a beautiful golden hue.
- Baby spinach (8 ounces): Coarsely chopped, it adds freshness, vibrant color, and nutrients.
- Vegetable oil (4 tablespoons): For sautéing the aromatics and blooming the spices perfectly.
- Onion (1 medium, finely chopped): Provides sweetness and a foundation of flavor once caramelized.
- Green chilies (2, minced): Bring the right amount of heat and a fresh punch of spice.
- Garlic-ginger paste (2 tablespoons): The essential aromatic duo that gives the curry its classic Indian depth.
- Diced tomatoes (1/4 cup): Offer acidity and balance the richness of the lentils; tomato paste can be used as an alternative.
- Ground coriander (1 tablespoon): Provides a warm, citrusy undertone to the spice mix.
- Ground cumin (2 teaspoons): Adds earthiness and a slightly nutty taste.
- Kashmiri chili powder (1 teaspoon): Delivers a mild heat and rich red color without overpowering.
- Salt (1 1/2 teaspoons or to taste): Enhances and balances all the flavors beautifully.
How to Make Indian Lentil Curry with Spinach Recipe
Step 1: Simmer the Lentils
Start by combining the red split lentils, water, and turmeric powder in a large pot. Bring this mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Cook for about 40 minutes, letting the lentils soften fully and transform into a thick, creamy base that will soak up all those wonderful flavors we’re adding next.
Step 2: Prepare the Tempering
While the lentils cook, heat vegetable oil in a skillet over medium heat. Add the finely chopped onion and sauté until golden brown and fragrant. This caramelization is what gives your curry a deep, rich flavor. Then stir in the minced green chilies and garlic-ginger paste, cooking for a minute or two until their aroma fills the kitchen.
Step 3: Add Tomatoes and Spices
Next, introduce the diced tomatoes to the skillet, cooking them down until they soften and meld with the other ingredients. Sprinkle in the ground coriander, cumin, and Kashmiri chili powder, stirring constantly to toast the spices just enough to release their full flavors without burning. This step is essential for a vibrant and well-balanced curry.
Step 4: Combine and Wilt the Spinach
Pour the spiced onion and tomato mixture into the pot with the cooked lentils. Give it a good stir, then add in the chopped spinach. The residual heat will gently wilt the greens, adding a fresh pop of color and nutrition to the curry. Stir in the salt and adjust seasoning to your liking, letting everything simmer together for an additional five minutes to marry the flavors.
Step 5: Rest and Final Touches
Once the curry is cooked, let it rest for a few minutes before serving. This resting period allows the flavors to deepen and the texture to settle beautifully. Your Indian Lentil Curry with Spinach Recipe is now ready to delight your taste buds!
How to Serve Indian Lentil Curry with Spinach Recipe
Garnishes
Fresh cilantro leaves add an aromatic, herbaceous brightness that complements the rich lentils perfectly. A squeeze of lemon juice or a dollop of cooling yogurt can provide an extra dimension, rounding out the heat and earthy spices.
Side Dishes
This curry pairs wonderfully with fluffy basmati rice or warm, soft naan bread to scoop up every delicious bite. For a lighter meal, serve alongside a crisp cucumber salad or pickled vegetables to contrast the creamy curry.
Creative Ways to Present
For a vibrant presentation, serve the curry in colorful bowls and sprinkle with toasted cumin seeds or crushed roasted peanuts for added texture. You can also drizzle some ghee or a swirl of coconut cream for richness that feels indulgent yet authentic.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Indian Lentil Curry with Spinach Recipe in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight, making it even tastier the next day.
Freezing
This curry freezes beautifully. Just let it cool completely before transferring to freezer-safe containers. It can be stored frozen for up to 3 months — perfect for quick, nutritious meals anytime.
Reheating
When ready to enjoy your leftovers, gently reheat the curry on the stovetop over low heat, stirring occasionally. Add a splash of water or broth if it feels too thick. Microwaving is also fine; just cover and heat in short bursts, stirring in between for even warmth.
FAQs
Can I use other types of lentils in this Indian Lentil Curry with Spinach Recipe?
Yes! While red split lentils are traditional and cook quickly, you can try yellow lentils or even green lentils. Just note that cooking times may vary and the texture could be different.
Is this recipe spicy?
This curry has a mild to moderate heat level primarily from the green chilies and Kashmiri chili powder, which is known for color rather than strong heat. You can adjust the number of chilies or omit them to suit your taste.
Can I make this recipe vegan?
Absolutely! This Indian Lentil Curry with Spinach Recipe is naturally vegan as it uses vegetable oil and no dairy products. It’s both hearty and nourishing without compromising flavor.
What can I substitute if I don’t have fresh spinach?
You can use frozen spinach — just make sure to thaw and squeeze out excess water before adding it to the curry. Alternatively, kale or Swiss chard are great leafy substitutes.
How do I make this curry thicker or thinner?
If you prefer a thicker curry, simmer a bit longer uncovered to reduce the liquid. For a thinner consistency, simply add a little hot water or broth while reheating.
Final Thoughts
There is something truly soul-soothing about making and sharing this Indian Lentil Curry with Spinach Recipe. Its rich, comforting flavors and wholesome ingredients make it a go-to meal that you and your loved ones will return to again and again. Trust me, once you try it, this curry will find a permanent place on your table and in your heart!
Print
Indian Lentil Curry with Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
A comforting and nutritious Indian Lentil Curry with Spinach, featuring red split lentils simmered to creamy perfection and tempered with aromatic spices and sautéed onions. This hearty dish is ideal for a wholesome vegetarian meal and pairs wonderfully with rice or naan.
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
Tempering and Spices
- 4 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 green chilies, minced
- 2 tablespoons garlic-ginger paste
- 1/4 cup diced tomatoes (or 2 tablespoons tomato paste diluted in 2 tablespoons water)
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon Kashmiri chili powder
- 1 1/2 teaspoons salt (adjust to taste)
Instructions
- Combine Lentils and Simmer: In a large pot, add the red split lentils, water, and turmeric powder. Bring to a simmer over medium heat and cook for 40 minutes, stirring occasionally, until the lentils are thick and creamy.
- Prepare Tempering: While the lentils cook, heat vegetable oil in a skillet over medium heat. Sauté the finely chopped onion until it turns golden brown, about 7-8 minutes.
- Add Aromatics: Stir in the minced green chilies and garlic-ginger paste into the onion, cooking until fragrant, approximately 2-3 minutes.
- Add Tomatoes and Spices: Mix in the diced tomatoes or diluted tomato paste and cook until softened, about 3-4 minutes. Then add ground coriander, ground cumin, and Kashmiri chili powder, stirring continuously for 30 seconds to bloom the spices.
- Combine Tempering with Lentils: Pour the prepared tempering mixture into the pot of cooked lentils and stir well to incorporate all the flavors.
- Add Spinach: Stir in the coarsely chopped baby spinach, allowing it to wilt into the lentil curry.
- Season and Simmer: Add salt to taste, adjust seasoning as needed, and let the curry simmer for an additional 5 minutes to marry the flavors.
- Rest and Serve: Remove from heat and let the curry rest slightly before serving. Garnish with fresh cilantro if desired and enjoy warm with rice or naan bread.
Notes
- Adjust the green chilies according to your preferred spice level.
- You can substitute baby spinach with regular spinach or kale if preferred.
- For a richer flavor, you can add a teaspoon of ghee instead of vegetable oil in the tempering.
- This curry keeps well in the refrigerator for up to 3 days and tastes even better the next day.
- To make the dish vegan, ensure the accompanying bread or rice is free from dairy or animal products.
