Best Spinach Red Lentil And Bean Curry Recipes

Curried Lentils and Spinach image

Provided by Nava Atlas

Time 1h15m

Number Of Ingredients 13

1 cup raw brown or green lentils, or two 15-ounce cans, drained
1½ tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
14-ounce can diced tomatoes (try fire-roasted)
2 teaspoons good-quality curry powder, or to taste
1 teaspoon ground cumin
2 teaspoons grated fresh or squeeze-bottle ginger
¼ teaspoon each: cinnamon and nutmeg
5 to 6 ounces baby spinach
¼ cup chopped fresh cilantro or parsley
Salt and freshly ground pepper to taste
Hot cooked grains or mashed potatoes

Steps:

If using raw lentils, rinse them and check for small stones. Combine in a roomy saucepan with plenty of water (at least 3 cups). Bring to a slow boil, then lower the heat, cover, and simmer until tender but still hold their shape, 30 to 35 minutes. Drain. If using canned lentils, drain and rinse.
Heat the oil in a large skillet or stir-fry pan. Add the onion and garlic and sauté over medium-low heat until golden, about 6 to 8 minutes.
Add the cooked or canned lentils, tomatoes, curry, cumin, ginger, cinnamon, and nutmeg. Return to a simmer and continue to cook over low heat for 10 minutes.
Add the spinach (in batches if need be) and cook just until wilted, and stir in. Add the cilantro and season with salt and pepper. Serve at once over hot cooked grains or mashed potatoes.

Lentil & Spinach Curry image

Provided by hayleylongdin

Time 20m

Yield Serves 4

Number Of Ingredients 11

410g can green lentils, drained
380g can leaf spinach, drained
400g can chopped tomatoes
1 red onion, finely diced
2 cloves garlic, crushed
2 Tbsp Balti curry paste
150ml vegetable stock
20g fresh coriander, roughly chopped
1 Tbsp oil
Naan bread
Chutney

Steps:

Heat oil in a wok, or deep sided frying pan. Fry onion until soft, add the garlic and fry for 1 minute
Stir in curry paste and gently fry for 1 minute
Stir in tomatoes, stock and lentils, bring to the boil and reduce to a simmer for 10 minutes
Stir in spinach and gently heat through
Remove from heat, stir in coriander
Serve with warm naan bread and chutney

Red Curry Lentils With Sweet Potatoes and Spinach image

Provided by Lidey Heuck

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

3 tablespoons olive oil
1 pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into 3/4-inch cubes
1 medium yellow onion, chopped
3 tablespoons Thai red curry paste
3 garlic cloves, minced (about 1 tablespoon)
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
1 red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced
1 teaspoon ground turmeric
1 cup red lentils, rinsed
4 cups low-sodium vegetable stock
2 teaspoons kosher salt, plus more to taste
1 (13-ounce) can full-fat coconut milk
1 (4- to 5-ounce) bag baby spinach
1/2 lime, juiced
Fresh cilantro leaves, for serving
Toasted unsweetened coconut flakes, for serving (optional)

Steps:

In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
Divide among shallow bowls and top with cilantro and coconut flakes, if using.