Simple Spinach Lentil Curry {Vegan}
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. 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.
  2. Once cooked, remove the pieces of ginger from the lentils.
  3. In a small bowl mix the chickpea flour and chili powder with enough cold water to make a smooth paste. Set to one side.
  4. Meanwhile, heat the coconut oil in pan over a medium heat.
  5. Add the onion and cook gently for around 4 minutes, until translucent.
  6. Add the garlic and cook for a further 2 minutes.
  7. Add the cumin seeds, ground coriander, garam masala, ground cumin, and cayenne, and cook for 2 to 3 minutes.
  8. 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.
  9. Add the fresh cilantro, adjust the seasonings as necessary, and serve with naan bread.
Recipe by The Wholesome Fork at