If I told you I had a simple and delicious recipe with 150% of your daily Vitamin A, 100% of your daily fiber, 75% of your daily Vitamin C, and 50% of your daily protein and iron needs, all with just 380 calories, you would probably think I was kidding, right? Well today is your lucky day, because I do have such a recipe – this delicious vegan spinach lentil curry.
This spinach lentil curry contains lots of wonderfully aromatic spices, as well as inflammation-fighting turmeric and ginger. It is also incredibly easy to make. In one pan you combine the lentils with water, turmeric, and ginger, and simmer them until they are soft. In another pan you gently cook the onion, garlic, and spices. You then combine all the ingredients, serve, and enjoy. And if you reduce or remove the cayenne pepper, it is suitable for young children (as vouched for by my 6 year old). You can serve it with naan bread, brown rice, or just on its own. It is hearty, filling, and undeniably nutritious.
- 1.5 cups green lentils
- 3.5 cups water
- 1 tsp ground turmeric
- 2 inch-long slices of ginger
- 3 tbsp chickpea flour (gram flour)
- ½ tsp chili powder
- 1 tsp coconut oil
- 1 onion, diced
- 3 cloves garlic, diced
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- 1 14 ounce can chopped tomatoes (low sodium if possible)
- 10 ounces spinach, roughly chopped
- 1 tsp salt
- ½ cup fresh cilantro, washed and chopped
- Naan bread for serving
- Put the lentils and water in a pan with the turmeric and ginger slices. Simmer until they are soft (around 30 mins). The consistency should be like a soupy porridge (oatmeal) once cooked. If it is too thick, you can add some water until it reaches the desired consistency.
- Once cooked, remove the pieces of ginger from the lentils.
- In a small bowl mix the chickpea flour and chili powder with enough cold water to make a smooth paste. Set to one side.
- Meanwhile, heat the coconut oil in pan over a medium heat.
- Add the onion and cook gently for around 4 minutes, until translucent.
- Add the garlic and cook for a further 2 minutes.
- Add the cumin seeds, ground coriander, garam masala, ground cumin, and cayenne, and cook for 2 to 3 minutes.
- Remove from heat and add to the cooked lentils with the chickpea flour paste, canned tomatoes, spinach, and salt, and stir well to allow the spinach to wilt.
- Add the fresh cilantro, adjust the seasonings as necessary, and serve with naan bread.
Did you know you can change the course of your health just by eating the right food? I am here to show you how you can eat simple healthy food without stress, guilt, or shame.
Saved! I can’t wait to try this one. My last few batches of lentil soup have been very sub-par. Lentils are such a power food!
I’d love to hear what you think if you do make it Jocelyn.
Wonderful recipe! Great nutrition info too. I didnt realise the nutrient power profile these ingredients had! This dish is nourishing and warming for this time of year on the East coast and a great staple. Thanks!
Lentils are amazing aren’t they? I sometimes forget just how much nutrition they contain. I hope you enjoy it. It’s a bit like a dal.
I was looking for a tasty combo of lentils and spinach, since lentils will help my body absorb the iron in spinach. This hit it out the ballpark. Thank you