Creamy SPINACH LENTIL Curry Recipe for Vegetarian and Vegan Diet | Indian Style Spinach and Lentils
💬 Let me know if you enjoyed my vegan spinach lentil curry recipe
▶️ RECIPE INGREDIENTS: (3 servings approx.)
👉 To cook lentils: 3/4 Cup / 160g Brown Lentils (Washed/Soaked in water for 10 to 12 hours or overnight) 1+ 1/2 Cup / 350ml Vegetable Broth (Low Sodium)
👉 Spinach Puree: 150g / 5 cups approx. Spinach 4 to 5 g / 2 Tablespoon Cilantro (Coriander leaves) 350ml / 1+1/2 Cup Coconut milk (Full-Fat)
👉 Curry Ingredients: 3 Tablespoon Cooking Oil (I have used light olive oil) 1+1/2 Cup / 200g Onion 2 Tablespoon Garlic - finely chopped (4 to 5 garlic cloves) 1 Tablespoon Ginger - finely chopped (1 Inch ginger) 1 Teaspoon Ground Cumin 1+1/2 Teaspoon Ground Coriander 1/8 Teaspoon Asafoetida (Hing) 1/4 Teaspoon Cayenne Pepper (Optional) 1/4 Teaspoon Garam Masala (Optional) 1 Cups / 200g Tomatoes 1/2 Cup Water - add ONLY IF REQUIRED Salt to taste (I added total 1/4 + 1 teaspoon pink Himalayan salt) 1/2 to 3/4 Tablespoon Lemon Juice or to taste
▶️ METHOD:
Wash the brown lentils a few times, until the water runs clear and then soak for 10 to 12 hours or overnight.
Drain the water from the soaked lentils and transfer it to a small pot. Add the vegetable broth and cover and bring to a boil. Once it starts to boil, reduce the heat to medium-low, cover and cook for about 10 minutes or until the lentils are cooked. Set aside for later - UNCOVERED.
✅ 👉NOTE: The cooking time of the lentils depends on it's quality. Sometimes one batch of lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 10 minutes on my stove.
To a blender add the spinach, coriander, coconut milk and blend to a smooth puree. Set it aside for later. Do not over blend it, otherwise you may loose the green colour of the spinach due to over heating.
👉 Use a wider pan / pot to cook this dish
To a heated pan add the cooking oil, onion, 1/4 teaspoon salt. Fry while switching between medium to medium-high heat (depending on the heat of your stove) heat until the onion is soft and browned. (Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it). This takes about 6 minutes or so.
Add the garlic, ginger and fry on medium heat for 2 minutes or until fragrant. Reduce the heat to low and add the spices (ground cumin, coriander, asafoetida, cayenne pepper, garam masala) and fry for about 1 minute or until fragrant. Add the chopped tomatoes. Increase the heat and cook for 2 to 3 minutes on medium to medium-high heat or until the tomatoes are soft.
Add the cooked lentils and bring to a boil. Cook on medium-high heat UNTIL ALL THE LIQUID HAS EVAPORATED AND THE CONSISTENCY GETS THICK.
Add the spinach puree. Rinse the blender container with water to get any remaining puree and add it to the pan. Bring to a rapid simmer and then cook for about 2 to 3 minutes or until the spinach is cooked but still retains it’s green colour.
✅ 👉NOTE: This curry has a thicker consistency and SHOULD NOT BE WATERY. If it seems watery then cook it for longer.
Turn off the heat. Add lemon juice. Mix well. Serve hot with Naan/flatbread/Rice & a side salad.
▶️ IMPORTANT NOTES:
👉 How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, soak longer
👉 Cooking time of the lentils depends on the quality of the lentils. Sometimes one batch of lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY.
👉 Every stove is different so regulate the heat as required. COOKING TIME AND HEAT MAY VARY DEPENDING ON THE TYPE OF STOVE YOU ARE USING
👉 Adding salt to onion will release it's moisture and help it cook faster so don’t skip it
👉 DO NOT OVERCOOK THE SPINACH PUREE, OR ELSE YOU'LL LOOSE THE GREEN COLOUR
👉 If the curry is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
