Recipe by CURRYLOVINVEGGIE
"A very tasty vegetarian curry that will make your tastebuds water! Serve with rice or on naan."
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1/2 (8 ounce) container
ground dried turmeric
ancho chile powder
1 (1 inch) piece
fresh ginger root, grated
loosely packed fresh spinach, coarsely chopped
fresh cilantro, chopped
1 (15.5 ounce) can
mixed beans, rinsed and drained
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 used dry beans (soaked and cooked). I left out the chopped tomatoes. I also thought that there was a little something missing, so I added a bit of cayenne and salt and here was the trick: brown sugar. I am not sure how much I added (around 2 tbsp) so I would just play with it until it tasted good. Another thought, instead of the brown sugar, might be golden raisins. Once I added the brown sugar, it was DELICIOUS.
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 also some curry powder. If I make this again I might add a jalapeno pepper too.
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 more spices. The next time I'll double the onions and add some cumin seed to them while frying. Also, many years ago an Indian friend told me that the secret to Indian food is frying the onions until they are a deep, golden brown and THEN adding the garlic and ginger.
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 cut in half, which added a nice flavor. Despite the lack of meat, my husband did not complain and complimented me on the dish. Next time I think I will put in more of the spices and roast them in the pan with the onion and oil. That seems to bring out the flavor in Indian food.
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 to make (frozen spinach, curry instead of garam masala, no cilantro) it is fabulous. Eating it over rice and with naan bread for lunch the next few days. But I'm going to have to make this again as a dinner for my vegetarian friends. So exciting!
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 Indian friend taught me to toast my whole cumin in a hot pan then grind it in a coffee grinder and save for yummy currys - try it and you will see the difference.
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 spice and a spoonful of brown sugar to the leftovers, and that was the key. I think I will make this again, and maybe add some dried cranberries to the mix.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach, Red Lentil, and Bean Curry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 74
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