By Foodie Moodie • Jump to Recipe • Print Recipe

Spinach & Lentil Curry

⏱️ Prep: 10 min

🔥 Cook: 30 min

🕒 Total: 40 min

👨‍👩‍👧‍👦 Servings: 3-4

A hearty and flavorful vegetarian curry with spinach and lentils, infused with aromatic spices. Perfect for a nutritious meal with naan or rice.

💖 Why You’ll Love This Recipe

• ✅ Protein-packed vegetarian curry
• ✅ Quick and easy to prepare
• ✅ Nutrient-rich with spinach and lentils
• ✅ Perfect for meal prep or family dinners

💡 Cooking Tips

• Cook lentils separately to ensure they retain their shape.
• Simmer with water slowly to achieve your desired curry thickness.
• Adjust spice levels according to your taste preferences.

🍴 Serving Suggestions

• Serve with warm naan or steamed basmati rice.
• Top with a squeeze of fresh lemon juice for added zest.

❄️ Storage & Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop with a splash of water to maintain consistency.

🔄 Variations

• Add chickpeas for extra protein and texture.
• Replace spinach with kale or Swiss chard.
• Use coconut milk instead of water for a creamier curry.

❓ FAQs

• Can I use red lentils instead of green/brown? Yes, but they cook faster and may become mushy.
• Can this curry be frozen? Yes, freeze in airtight containers for up to 2 months.
• Is it vegan? Yes, if you use oil instead of ghee.

📝 Ingredients

• 1.5 cups lentils
• 3 tbsp oil or ghee
• 1 yellow onion
• 6 garlic cloves
• 1 tsp red chili powder
• 1 tsp ground coriander
• 1 tsp curry powder
• 1/2 tsp cumin
• 1/4 tsp turmeric
• 1 bouillon cube
• 2 roma tomatoes
• 1 box spinach
• 1/4-1/2 cup water
• Salt & pepper (to taste)
• 1/4 lemon juice (or more to taste)
• Naan (for serving)

👨‍🍳 Instructions

1. Bring a pot of water to a boil, add salt, and cook lentils 20 min until softened.
2. In a separate pan, heat oil/ghee over medium-high heat. Sauté chopped onions 2-3 min until softened. Add minced garlic and cook 1 min.
3. Add red chili powder, ground coriander, curry powder, cumin, turmeric, and bouillon cube. Stir well and cook 1 min.
4. Add chopped tomatoes, season with salt & pepper, cover, and cook 5 min until tomatoes soften.
5. Add cooked lentils, stir to combine with tomato base.
6. Add spinach and pour in a little water. Simmer 5-10 min to desired consistency. Adjust salt & pepper.
7. Serve with a fresh squeeze of lemon juice and side of naan.

📊 Nutrition (per serving)
Calories: ~250 | Protein: 14g | Carbs: 35g | Fat: 8g