Lentil and Spinach Curry

Ingredients - Serves 4

• Oil - 2 tablespoons
• Salt - To taste
• Garam masala - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Cumin seeds - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Tomato - 1, chopped
• Ginger - 1 inch piece, grated
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Spinach - 2 cups, chopped
• Lentils - 1 cup

Let's Get Started

1. Rinse the lentils and soak them in water for 30 minutes.
2. Heat the oil in a pan and add the cumin seeds. Once they start to splutter, add the chopped onion and sauté until golden brown.
3. Add the minced garlic and grated ginger to the pan and sauté for a few more minutes.
4. Add the chopped tomato, turmeric powder, coriander powder, and garam masala to the pan. Cook until the tomatoes are soft.
5. Drain the lentils and add them to the pan. Add enough water to cover the lentils and bring to a boil.
6. Reduce the heat and simmer until the lentils are cooked and soft.
7. Add the chopped spinach to the pan and cook until it wilts.
8. Add salt to taste and stir well. Cook for a few more minutes until everything is well combined.
9. Serve the lentil and spinach curry hot with rice or naan bread.

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Calories: 250
• Fat: 5g
• Carbs: 35g
• Protein: 15g
• Sodium: 500mg
• Sugar: 5g