Red Lentil Curry
a mild but flavourful vegetarian curry of red lentils and spinach
Servings: 4
Calories: 309kcal
Ingredients
- 1 Tablespoon cooking oil
- ½ onion diced
- 3 cloves garlic minced
- 1 Tablespoon minced fresh ginger
- ¾ teaspoon garam masala
- ¾ teaspoon curry powder
- ½ teaspoon turmeric powder
- 1 cup dried red lentils
- 4 cups water
- 1 teaspoon sea salt
- ¼ cup butter (optional)
- 2 cups chopped baby spinach
Instructions
- Heat a large saucepan to medium low heat and add the oil
- When the oil is heated, add the onion, ginger and garlic to the pan then saute for a few minutes until the onions begin to sweat
- Add the garam masala, curry powder and turmeric to the onions and saute for a minute or two more
- Add the lentils, water and sea salt to the saucepan and give everything a good stir.
- Increase the heat to high, bring to a boil, then reduce the heat to a low simmer.
- Cover the saucepan and simmer for 15 minutes before uncovering and simmering for a further 10 minutes.
- Remove the saucepan from the heat, then stir in the butter (if using) until it melts
- Add the chopped spinach and stir through until the leaves have wilted
- Serve with basmati rice
Nutrition
Calories: 309kcal | Carbohydrates: 30g | Protein: 13g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 711mg | Potassium: 565mg | Fiber: 15g | Sugar: 2g | Vitamin A: 1783IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 4mg