Creamy Lentil and Spinach Curry Recipe

Creamy Lentil and Spinach Curry Recipe

This Creamy Lentil and Spinach Curry Recipe is one of our go-to dishes. You might be familiar with my Chana Masala, which pairs wonderfully with coleslaw and rice. The flavors complement each other perfectly, and it's also nutritionally balanced, offering fiber, protein, antioxidants, minerals, and vitamins.

Even better, it's incredibly simple to prepare!

You may be aware of my love for spinach, and I prepare it frequently. However, regardless of its health benefits, it's best to opt for organic frozen spinach whenever possible. Read more here.

The same applies to lentils; they need to be prepared correctly to decrease antinutrients. This involves soaking them overnight, which requires some advance planning. However, if you usually follow this method but occasionally cook them without soaking, it should be fine.

Some benefits of Spinach

Ingredients

1 cup of dry lentils, soaked overnight

2 bay leaves

1/4 cup of olive oil

1/2 tsp cumin

1 1/2 tbsp of ginger paste

1 tbsp garlic paste

1 1/2 tsp turmeric

1/2 of tsp ground coriander

1 chili chopped

1 bag of organic Frozen spinach, around 400-500 g

200 ml of oat cream

1 tsp salt, add more if needed

1 lemon and black pepper

Creamy Lentil and Spinach Curry Recipe

Instructions

Soak the lentils overnight. Rinse them thoroughly and cook in water with 1/2 teaspoon of salt and 2 bay leaves. Bring to a boil and cook for 15 minutes until just tender. Drain the water and remove the bay leaves.

In a separate pot, heat the oil and add the remaining spices and pastes, cooking until they become fragrant. Add the lentils and frozen spinach, cover, and cook for 10 to 15 minutes until it starts to boil, allowing the spinach to release its water. Then, add the oat cream and lemon juice. Bring it to a boil once more, and it's ready!

Pair it with rice, additional curry dishes, coleslaw, or another type of salad.

Enjoy!

Creamy Lentil and Spinach Curry Recipe