It's been awfully since a long time ago I last posted a formula that encouraged eating gigantic amounts of spinach in one sitting*. I feel a little regretful about it! Controlling through verdant greens is somewhat my thing, and I shouldn't keep it from you any more. This lentil spinach curry is a weeknight supper that I've been getting a charge out of as of late. It has a truly short and simple fixings list for a curry, and a great deal of the work is hands-off which makes it simple to perfect as I go. Besides, you NEED to attempt coconut rice on the off chance that you haven't. I will convince you further in one minute.
My spinach pesto pasta is renowned around these parts, not just for its simplicity of planning and tasty flavor, yet in addition for pressing in an incredible 6 ounces of spinach. Be that as it may, there comes a point in each formula engineer's life when she needs to make sense of how to one-up herself, thus I present to you my lentil spinach curry with completely 8 ounces of spinach packed in. I don't intend to make it sound like an errand, however – I'm infatuated with the new, rich spinach flavor mixed into each nibble of this dish. I truly figure the curry would taste more regrettable in the event that you utilized less of it :).
I keep the lentil spinach curry genuinely light, tart and low in fat since I needed to serve it with a side of coconut rice. Which is practically what it seems like – rice that has been cooked in coconut milk rather than water. I utilized jasmine rice here, and ground some new ginger and bean stew pepper into the blend before cooking, for an extra fragrant conclusive outcome. The coconut milk makes the rice rich, wanton, and somewhat sweet tasting, making it the ideal blending for my tart spiced spinach and lentil curry.
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Ingredients
For the coconut rice (might make a little extra):
- 2 and 1/4 cups uncooked white jasmine rice
- 1 and 1/4 cup full-fat coconut milk
- water (see instructions)
- pinch salt
- (optional) 1 teaspoon grated ginger
- (optional) 1/4 teaspoon red pepper flakes
For the lentil spinach curry:
- 1 and 1/2 cups uncooked green lentils
- 2 tsp olive oil
- 1/2 large red onion thinly sliced
- 1 tsp cumin seeds
- 3 cloves garlic minced
- 1 jalapeno seeded and finely chopped
- 1 inch ginger peeled and grated or minced
- 4 tsp garam masala
- 1/2 tsp salt plus more to taste
- 1/2 lime juiced
- 1 cup diced tomatoes (I used canned)
- 1 and 1/2 tbsp coconut sugar or brown sugar
- 8 ounces fresh baby spinach (about 8 cups, loosely packed)
- 1/2 cup plain, unsweetened non-dairy milk (see notes)
Instructions
For the coconut rice:
- Rinse the rice well. Add it to your rice cooker along with the rest of the rice ingredients, and enough water to reach level 3 in the rice cooker. Cook until done. If not using a rice cooker, or using a rice cooker without level markings, cook the rice with your usual method and amount of liquid, substituting the coconut milk for 1 and 1/4 cups of the water. Most rice packages will also include instructions. Do NOT make this with only the rice and coconut milk - you need to add water.
For the lentil spinach curry:
- Add the lentils to a saucepan along with enough water to cover them by several inches. Bring to a boil, and cook for about 15 minutes, or until tender and done to your liking. Drain the cooked lentils and set aside.
- Meanwhile, warm the olive oil over medium heat in a deep skillet, saucepan, or dutch oven. Add the red onion and cook until softened and slightly browned, about 5 minutes. Add the cumin seeds and cook for about 1 minute. Add the garlic, jalapeno, and ginger, stir, and cook for about 1 minute, or until the garlic and ginger are fragrant and slightly softened. Add the garam masala and cook for thirty seconds until fragrant.
- Stir in the 1/2 teaspoon salt, lime juice, diced tomatoes, and coconut sugar, and reduce the heat a little bit. Cook for about 10 more minutes, until the tomatoes are starting to break down.
- Meanwhile, add the spinach to a food processor and pulse to chop it, scraping down the sides as needed. Add the non-dairy milk and pulse to combine, until the spinach is finely chopped but not pureed.
- Once the lentils and tomato mixture are both finished cooking, stir the lentils into the tomato mixture. Add the spinach mixture and stir well. Cook over medium-low heat, stirring occasionally, for about 7-10 minutes or until the spinach is softened and bright green. Add more salt, pepper and lime juice to taste. Serve hot with a side of coconut rice.
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