A flavour packed and nutritious vegetarian and vegan curry! This Lentil & Spinach Curry is so delicious and it's meal I make for my family on a regular basis. I can stock up on the ingredients for it in advance, so it's a great one to make when you need something quick and easy, yet still impressive.
What's great about this recipe
- It's healthy and filling
- It's full of goodness and is low calorie too
- It can be made in advance and frozen
- It's packed full of flavour
- Both vegetarians and vegans can enjoy this yummy curry!
What you will need
- Onion - I use white onion in this curry, but I did make it once with red onion when I'd ran out of white onion, and it was just as tasty!
- Garlic - You can use fresh, frozen or pureed garlic, for yummy garlic flavour in this dish
- Ginger - You can use fresh, frozen or pureed ginger, and it adds a lovely flavour dimension to this curry
- Curry powder - I use a mix of mild and medium curry powder when I make this, but if you like it spicy then you can use a hot curry powder instead
- Garam masala - this is a spice blend containing coriander seed, cumin seed, fennel seed, dried ginger, dill seed, cloves, and celery seed. You can use individual spices if you prefer, but this spice blend is such a handy way of adding lots of flavour quickly
- Chopped tomatoes - this is a tomato based curry so chopped tinned tomatoes are the simplest way to add that tomato base
- Tomato puree - for an extra boost of tomato flavour
- Coconut milk - gives the curry a lovely creaminess and also mellows out the spice level
- Cornflour - helps to thicken the curry and make the sauce the perfect texture for mopping up with naan bread!
- Spinach - I've made this curry using both fresh and frozen spinach, so use whatever is most convenient for you
- Lentils - you will need tinned green or brown lentils for this recipe, I have not tried this recipe with dried lentils
How to make Lentil & Spinach Curry
Start by cooking the diced onion, garlic and ginger together in some oil until soft. Then add the spices and stir to combine for about a minute. Add the chopped tomatoes, tomato puree, coconut milk, and cornflour. Then bring the mixture to a simmer for 10-15 minutes.
Add the spinach and mix in, then add the lentils and cook for a further 5-10 minutes until the spinach has wilted down and the lentils have warmed through.
Can the curry be made in advance and can it be frozen?
Yes! I've frozen this curry many times, and it freezes great. It can also be made in advance and once fully cool, you can store it in the fridge for 2-3 days, then reheat either in the microwave or in a pan.
Can this recipe be made using dried lentils?
I have not made this curry using dried lentils. This curry is designed to be quick and easy to make, so tinned lentils are ideal.
Can this recipe be made vegan?
This recipe is suitable for vegans so you don't need to do anything differently. If you are serving it with yoghurt and/or naan bread, you will need to use a dairy free yoghurt, and check the naan breads are suitable for vegans (often butter, milk or eggs are in shop bought naan bread).
What can you serve with this curry?
- Any rice, from brown rice to basmati, to standard white rice
- Naan breads are great for dipping in the curry sauce
- A swirl of yoghurt on top is delicious and cooling
- Or you could try some raita - a yoghurt based sauce with mint
- Fresh coriander - you either love or hate this fragrant herb!
- Crunchy poppadoms are also a yummy side dish
More tips for making Lentil & Spinach Curry:
- If you want to use frozen spinach, you can defrost it beforehand, or put it in a bowl with boiling water, then drain the water off with a sieve and add to the curry
- If you like your curry hot and spicy, feel free to add some fresh chopped chillies to this dish. Add them when the onion, garlic and ginger are cooking together
- Any leftover coconut milk/water can be reserved to use in a smoothie, added to soup, mixed into ice lollies, and used in overnight oats or chia pudding. It can also be frozen for later use
Recommended equipment & ingredients*
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Lentil & Spinach Curry
- 1 tbsp Vegetable oil
- 1 White onion diced
- 2 cloves Garlic finely chopped, or use a ready made puree, or frozen garlic
- 1 ½ tsp Ginger grated if fresh, or use a ready made puree, or frozen ginger
- 2 tbsp Curry powder (any heat strength)
- 2 tsp Garam masala
- 800 g Chopped tomatoes tinned
- 1 tbsp Tomato puree
- 400 ml Coconut milk
- 1 tbsp Cornflour (corn starch)
- 225 g Spinach fresh or frozen
- 470 g Green or brown lentils tinned
- Put a large pot or pan on your hob, add the vegetable oil and heat on a low/medium heat
- Add the chopped onion, garlic and ginger (you can also add fresh chillies at this point if you want to) and cook for around 5 minutes until softened and the onion has started to go translucent
- Add the curry powder and garam masala, stir everything together and cook for about a minute
- Pour in the chopped tomatoes, and add the tomato puree. Then add the coconut milk - only add the thick white top layer from the can, leaving the watery bit behind
- Then in a small bowl, mix the cornflour with a glug of the coconut water and stir until combined. Then add to the curry
- Bring the curry to a simmer and simmer gently for 10 minutes
- Add the spinach, if using fresh spinach stir it in to the curry and cook for a few minutes until it has wilted down
- Add the lentil and stir into the curry, keep on the heat for around 5 minutes so the lentils can warm up in the sauce
- You can add some salt at this point if you like, to taste
- Serve the curry with rice, naan, yoghurt, or your other favourite accompaniments
- You can freeze fully cool leftovers in airtight containers or freezer bags, or store in the fridge for 2-3 days and reheat in the microwave or in a pan on a low heat
If you like this, check out more of my curry recipes!
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