30-Minute Spicy Lentil & Spinach Curry
30-Minute Spicy Lentil & Spinach Curry is a quick and flavorful dish that transforms simple ingredients into a comforting meal. Bursting with aromatic spices and hearty red lentils, this curry is both nutritious and satisfying, perfect for busy weeknights or gatherings. In just half an hour, you can savor a vibrant dish that warms the soul and delights the palate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Indian
Ingredients
Scale
- 1 cup red lentils
- 4 cups fresh spinach
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups vegetable broth
- 2 tbsp curry powder
- 1 tsp cumin
- ½ tsp chili powder (adjust to taste)
- Salt and pepper to taste
Instructions
- Rinse red lentils under cold water until clear.
- In a large pot over medium heat, warm 1 tbsp oil. Sauté onion until translucent (about 5 minutes). Add garlic and ginger; cook until fragrant (about 1 minute).
- Stir in rinsed lentils, curry powder, cumin, and chili powder. Mix to coat lentils in spices.
- Pour in coconut milk and vegetable broth; bring to a gentle boil. Reduce heat and simmer uncovered for about 10 minutes until lentils are tender.
- Stir in fresh spinach until wilted (about 2 minutes). Season with salt and pepper to taste.
- Serve over rice or in bowls with cilantro garnish if desired.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: - For a creamier texture, use light coconut milk or add bell peppers or zucchini. - Adjust spice levels by modifying chili powder or adding fresh chilies as desired. - Leftovers can be stored in an airtight container for up to three days.