Spinach, Red Lentil, and Bean Curry

Spinach, Red Lentil, and Bean Curry

119
CURRYLOVINVEGGIE 0

"A very tasty vegetarian curry that will make your tastebuds water! Serve with rice or on naan."
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Ingredients

35 m servings 328 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 51.9g
  • 17%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 633 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Rinse lentils and place in a saucepan with enough water to cover. Bring to a boil. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain.
  2. In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy.
  3. Heat oil in a skillet over medium heat. Stir in onion, garlic, and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and cilantro.
  4. Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.

Reviews

119
  1. 159 Ratings

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Most helpful positive review

I am a vegetarian, and I also don't do much dairy, so I am always looking for recipes full of fresh, colorful foods. For this one, I used silken tofu instead of yogurt, added a little lime, and...

Most helpful critical review

Used fresh tomatoes and some red kidney beans and white navy beans. I kept adding spices as I was cooking this and still find the end result a bit bland. I added more cumin, garam masala, and al...

I am a vegetarian, and I also don't do much dairy, so I am always looking for recipes full of fresh, colorful foods. For this one, I used silken tofu instead of yogurt, added a little lime, and...

This is a good recipe. I left out the beans as I thought the lentils were enough. I do agree with the other posters that it's a bit bland. That can be fixed by either adding more onions or mo...

This recipe was good but could have been a little spicier. It seemed to lose some of its flavor when I added all the lentils. I used frozen spinach, brown lentils, chickpeas, and cherry tomatoes...

Used fresh tomatoes and some red kidney beans and white navy beans. I kept adding spices as I was cooking this and still find the end result a bit bland. I added more cumin, garam masala, and al...

Oh my god, how good is this?! It came together in a jiffy, hardly had any time to taste it and adjust it along the way, then suddenly it was bang, there, so perfect. Even with the changes I had ...

Great curry in a hurry! Had to add some extra hotness to suit our tastes, and it made much more than 4 servings. Will add to my recipe box; Thank you. Just a tip for you curry lovers...my Ind...

I used chickpeas instead of mixed beans, since that's all I had on hand. I thought that this recipe was good, but missing *something*. Taking the advice of another reviewer, I added some more sp...

This was a really good and healthy recipe. I didnt add the oil but it came out fine. I also added some corn into the mix that gave a nice sweetness in the background.

This is a wonderful recipe. I used swiss chard instead of spinach and changed the spices just a bit to compensate for what I had on hand - I didn't have turmeric so I used a mild curry powder t...