Indian Lentil Curry with Spinach Recipe

If you have ever craved a dish that wraps you in warmth, comfort, and vibrant flavors, this Indian Lentil Curry with Spinach Recipe is here to delight your senses. Imagine tender red lentils slow-cooked to creamy perfection, infused with aromatic spices, and brightened by fresh, tender spinach. This curry is not just a meal but a celebration of wholesome ingredients coming together in a way that’s both nourishing and satisfying. Whether you’re new to Indian cuisine or a seasoned fan, this recipe feels like a warm hug from a close friend, inviting you to savor every bite.

Ingredients You’ll Need

Simple ingredients are the foundation of this Indian Lentil Curry with Spinach Recipe, each playing a crucial role in building its incredible taste, texture, and color. From the earthy lentils to the fresh spinach and aromatic spices, every element brings something special to the pot.

• 1 cup red split lentils (masoor dal): These cook quickly and become creamy, forming the perfect base for the curry.
• 3 1/2 cups water: Used to simmer the lentils gently, making them tender without overpowering flavor.
• 1/2 teaspoon turmeric powder: Adds a beautiful golden hue and subtle earthiness while offering health benefits.
• 8 ounces baby spinach, coarsely chopped: Adds vibrant color, fresh flavor, and a nutritious boost to the dish.
• 4 tablespoons vegetable oil: Essential for sautéing the spices and onions, releasing their full aroma.
• 1 medium onion, finely chopped: Provides a sweet, caramelized base that balances the spices.
• 2 green chilies, minced: Bring just the right amount of heat and brightness to the curry.
• 2 tablespoons garlic-ginger paste: This duo is the heart of so many Indian dishes, giving a punch of flavor and warmth.
• 1/4 cup diced tomatoes (or 2 tablespoons tomato paste diluted in 2 tablespoons water): Adds a slight acidity and richness that complements the lentils beautifully.
• 1 tablespoon ground coriander: Offers a citrusy undertone that enlivens the curry.
• 2 teaspoons ground cumin: Deepens the earthiness and brings aromatic warmth.
• 1 teaspoon Kashmiri chili powder: Gives a vibrant red color and gentle spiciness without overwhelming heat.
• 1 1/2 teaspoons salt (adjust to taste): Enhances all the flavors and pulls the dish together.

How to Make Indian Lentil Curry with Spinach Recipe

Step 1: Cook the Lentils

Start by combining the red split lentils, water, and turmeric powder in a large pot. Let this simmer gently over medium heat for about 40 minutes, stirring occasionally. This slow cooking process softens the lentils until they’re thick and creamy, creating the heart of your curry. The turmeric not only provides a lovely color but infuses a subtle earthiness that pairs beautifully with the spices to come.

Step 2: Prepare the Tempering

While the lentils are cooking, heat the vegetable oil in a skillet over medium heat. Add the finely chopped onions and sauté them slowly until they turn golden brown. This step is where that sweet, caramelized flavor develops, setting a flavorful base. Next, toss in the minced green chilies and garlic-ginger paste, cooking until the aroma fills your kitchen. These ingredients are the flavor powerhouses that lift this curry to something truly special.

Step 3: Build the Spice Base

Once the onion mixture is fragrant, stir in the diced tomatoes (or the diluted tomato paste). Cook this down until the tomatoes soften and release their juices, creating a rich base. Then add your ground coriander, cumin, and Kashmiri chili powder, stirring for about 30 seconds to toast the spices just enough to awaken their full flavors. This fragrant mixture is going to blend beautifully with the creamy lentils in the next step.

Step 4: Combine with Lentils and Spinach

Pour the aromatic tempering into the pot of cooked lentils and stir gently to combine. Now add the chopped baby spinach and watch it wilt into the curry, infusing every spoonful with fresh, vibrant greens. Add salt to taste, adjust your seasoning, and let everything simmer together for another 5 minutes so the flavors meld perfectly.

Step 5: Rest and Prepare to Serve

Once cooked, let the curry rest for a few minutes. This little pause allows the flavors to settle and deepen, making each bite even more satisfying. Your Indian Lentil Curry with Spinach Recipe is now ready to brighten your table and your day.

How to Serve Indian Lentil Curry with Spinach Recipe

Garnishes

A sprinkle of fresh cilantro adds a burst of herbal brightness and a pop of green that makes the curry inviting and fresh. You can also add a dollop of yogurt for a bit of creaminess that cools down the spices beautifully. A few thinly sliced green chilies on top can add a little visual heat as well as an extra kick if you like things spicy.

Side Dishes

This curry pairs wonderfully with warm, fluffy basmati rice or soft, buttery naan bread. The rice helps soak up the luscious sauce, while naan offers a perfect vehicle to scoop every last bit of deliciousness. You can also serve this dish alongside a cooling cucumber raita or a simple salad to balance the warm spices.

Creative Ways to Present

Try serving this curry in shallow bowls with a swirl of coconut cream on top for a gorgeous presentation. For a fun twist, spoon the curry over roasted sweet potatoes or into a hollowed-out warm pita for a handheld delight. A sprinkle of toasted nuts or seeds adds interesting texture and a nutty crunch to the experience.

Make Ahead and Storage

Storing Leftovers

This Indian Lentil Curry with Spinach Recipe keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to maintain freshness and keep the flavors vibrant. Over time, the spices might deepen even further, making your leftovers taste even better the next day.

Freezing

If you want to make this curry ahead in bulk, it freezes very well. Portion it into freezer-safe containers and store for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator and reheat gently on the stove or microwave.

Reheating

Reheat the curry slowly on the stove over medium-low heat, stirring occasionally. You may need to add a splash of water or broth to loosen the texture. This keeps the lentils creamy and prevents the spinach from becoming too wilted. Avoid high heat to preserve the fresh flavors and texture.

FAQs

Can I use other types of lentils for this Indian Lentil Curry with Spinach Recipe?

Absolutely! While red split lentils work best for their quick cooking and creamy texture, you can try yellow lentils or even green lentils. Just keep in mind that cooking times and textures might vary, so adjust accordingly.

Is it possible to make this curry vegan?

Yes! The Indian Lentil Curry with Spinach Recipe is naturally vegan since it uses vegetable oil and no dairy products. Just be sure your accompaniments like naan or raita are also vegan if that’s important to you.

Can I adjust the spice level?

Definitely. You can reduce or omit the green chilies and Kashmiri chili powder if you prefer a milder curry. On the other hand, adding extra chilies or a pinch of cayenne will easily ramp up the heat to suit your palate.

What if I don’t have fresh spinach?

Frozen spinach works fine in this curry. Just thaw and drain any excess water before adding it to the lentils to avoid watering down the dish. Fresh spinach gives a brighter flavor and texture, but frozen is a convenient alternative.

Can I add other vegetables to this curry?

Yes, you can! Chopped carrots, peas, or even diced potatoes make lovely additions. Add carrots and potatoes early with the lentils so they cook through, and toss in peas toward the end for a fresh pop of color and sweetness.

Final Thoughts

This Indian Lentil Curry with Spinach Recipe is one of those timeless dishes that feels like home no matter where you come from. It’s hearty, packed with flavor, and made from simple ingredients you probably already have. I can’t wait for you to try this recipe and discover how effortlessly it brings comfort and joy to your table. Trust me, this curry will soon become a treasured favorite in your kitchen!

Indian Lentil Curry with Spinach Recipe

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4 from 39 reviews

• Author: admin
• Total Time: 1 hour
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Indian Lentil Curry with Spinach is a hearty and flavorful vegetarian dish combining red split lentils simmered to creamy perfection with aromatic spices and fresh spinach. Perfect for a comforting meal, it embraces traditional Indian flavors through a slow simmering process and a spiced onion-tomato tempering.

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Ingredients

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Lentils and Vegetables

• 1 cup red split lentils (masoor dal)
• 3 1/2 cups water
• 1/2 teaspoon turmeric powder
• 8 ounces baby spinach, coarsely chopped

Tempering and Spices

• 4 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 green chilies, minced
• 2 tablespoons garlic-ginger paste
• 1/4 cup diced tomatoes (or 2 tablespoons tomato paste diluted in 2 tablespoons water)
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon Kashmiri chili powder
• 1 1/2 teaspoons salt (adjust to taste)

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Instructions

1. Prepare the Lentils: In a large pot, combine the red split lentils, water, and turmeric powder. Bring to a gentle boil and then reduce to a simmer. Let it cook uncovered over medium heat for about 40 minutes until the lentils are soft, thick, and creamy, stirring occasionally to prevent sticking or burning.
2. Make the Tempering: Meanwhile, heat the vegetable oil in a skillet over medium heat. Add the finely chopped onion and sauté until it turns golden brown, about 5 to 7 minutes.
3. Add Aromatics: Stir in the minced green chilies and garlic-ginger paste to the onions. Cook for 1 to 2 minutes until the mixture becomes fragrant, taking care not to burn the paste.
4. Incorporate Tomatoes: Add the diced tomatoes (or tomato paste mixture) to the skillet. Cook for 3 to 4 minutes until the tomatoes soften and the mixture thickens slightly.
5. Spice it Up: Sprinkle in the ground coriander, cumin, and Kashmiri chili powder. Stir constantly for about 30 seconds to toast the spices gently and develop their aromas without burning them.
6. Combine Lentils and Tempering: Pour the spiced onion and tomato mixture into the pot of cooked lentils. Stir thoroughly to blend the flavors evenly.
7. Add Spinach: Mix in the coarsely chopped baby spinach. Stir the greens into the warm curry and allow them to wilt naturally within the simmering lentils.
8. Season and Simmer: Add salt to taste and adjust any other seasonings if needed. Let the curry simmer gently for an additional 5 minutes to marry the flavors perfectly.
9. Rest the Curry: Remove from heat and let the curry rest for several minutes before serving to allow the flavors to deepen further.
10. Serve: Garnish with fresh cilantro if desired and serve the lentil curry warm with steamed rice or naan bread for a complete meal.

Notes

• Adjust the number of green chilies according to your heat preference.
• Using tomato paste diluted with water is a quick alternative when fresh tomatoes are unavailable.
• Simmering the lentils slowly helps develop a creamy texture without the need for blending.
• This dish pairs excellently with basmati rice or flatbreads like naan.
• The lentils can be soaked beforehand for faster cooking, though it’s not necessary.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian