Spinach, Red Lentil, and Bean Curry
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Description
A very tasty vegetarian curry that will make your tastebuds water! Serve with rice or on naan.
Ingredients
- 1 cup red lentils
- ¼ cup tomato puree
- ½ (8 ounce) container plain yogurt
- 1 teaspoon garam masala
- ½ teaspoon ground dried turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ancho chile powder
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 (1 inch) piece fresh ginger root, grated
- 4 cups loosely packed fresh spinach, coarsely chopped
- 2 tomatoes, chopped
- 4 sprigs fresh cilantro, chopped
- 1 (15.5 ounce) can mixed beans, rinsed and drained
Directions
- 1. Rinse lentils and place in a saucepan with enough water to cover. Bring to a boil. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain.
- 2. In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy.
- 3. Heat oil in a skillet over medium heat. Stir in onion, garlic, and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and cilantro.
- 4. Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.
Nutrition Facts
serving: 4 servings
calories: 328.2 kcal
carbohydrates: 51.9 g
protein: 18 g
saturated fat: 1.5 g
cholesterol: 1.7 mg
sodium: 633 mg
fiber: 15.4 g
sugar: 17.7 g
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