Lentil and Spinach Curry

Lentils are a great source of plant-based protein and are commonly used in Indian cuisine for their nutritional value.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Lentil and Spinach Curry

Cooking Method: Boiling, Simmering Cuisine: Indian Courses: Lunch, Main Course, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 30 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Red Lentils
• 2 cup Spinach
• 1 medium Onion
• 3 clove Garlic
• 1 inch Ginger
• 2 medium Tomato
• 1 cup Coconut Milk
• 1 cup Vegetable Stock
• 1 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Garam Masala
• 1 teaspoon Salt
• 2 tablespoon Oil
• 2 tablespoon Fresh Coriander

Instructions

1. Rinse the lentils and set aside.
2. Heat oil in a large pan and sauté the onion, garlic, and ginger until fragrant.
3. Add the tomatoes and cook until they soften.
4. Add the lentils, turmeric powder, cumin powder, coriander powder, garam masala, and salt. Stir well.
5. Pour in the vegetable stock and coconut milk. Bring to a boil.
6. Reduce the heat to low and simmer for 20 minutes, or until the lentils are cooked.
7. Add the spinach and cook for another 5 minutes, until wilted.
8. Garnish with fresh coriander and serve hot with rice or naan bread.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 35g12%

Sugars 5g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.