Easy Spinach Lentil Curry - Indian Style

A dish I’ve made countless times and is a favorite in my home, spinach lentil curry holds a special place at our table. Packed with nutritious ingredients like spinach, lentils, coconut milk, and spices, it’s a comforting and wholesome dish. Each time I prepare it, I tweak the ingredients for a slightly different version, ensuring it never becomes monotonous or boring (EGG GREEN CURRY RECIPE). 

Spinach lentil curry is not only easy to assemble but also bursts with flavor. For this version, I use red Malabar spinach and red lentil, though other varieties work beautifully as well. The blend of spinach, lentil, coconut milk, ghee, curry leaves, and cumin seeds elevates spinach lentil curry as a forever timeless classic Indian dish (CURRY LEAF RICE - 3 VARIETIES). 

The cooking process is straightforward, requiring minimal preparation, yet it delivers an incredibly satisfying dish. This recipe will always hold a cherished place in your heart and on your dining table.

Ingredients

I bunch red Malabar spinach  - pluck leaves from stems, rinsed and sliced

5 sliced shallots

1 sliced tomato

¼ cup red lentil

5 garlic

Some water

(Add these ingredients into a pot, simmer and mash all together)

Other ingredients

1 tsp turmeric powder

½ cup thick coconut milk

Salt to taste

 

Ingredients for Tempering

1 ½ tbsp ghee

1 tsp black mustard seeds

1 sliced red chilli

Some curry leaves

 

Method

Into spinach mixture, add turmeric powder and salt.

Stir and pour in coconut milk.

Stir and set the mixture aside.

In a pan, heat ghee and quickly temper mustard seeds, red chilli and curry leaves.

Tip into spinach mixture and stir.