Indian Lentil and Spinach Curry with Brown Rice
Equipment
- Large pot
- Saucepan
- Cutting board
- Knife
Ingredients
- 1 cup uncooked brown rice
- 1 cup dried red lentils
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) diced tomatoes
- 4 cups fresh spinach
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 3 cups vegetable broth
- Salt and black pepper to taste
- Fresh cilantro, chopped (optional, for serving)
Instructions
- Cook the brown rice according to package directions and set it aside once it is tender.
- Rinse the red lentils under cold water until the water runs clear.
- Heat a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add the curry powder, cumin, and turmeric. Stir for 30 seconds to toast the spices.
- Pour in the diced tomatoes with their juices, the rinsed lentils, and the vegetable broth. Season with salt and pepper.
- Bring the mixture to a simmer, then reduce the heat and cook uncovered for 20 minutes, stirring occasionally, until the lentils are soft.
- Stir in the fresh spinach and cook for 2 minutes until it wilts into the curry.
- Spoon the curry over the cooked brown rice and top with chopped cilantro if using.
Notes
Make the curry a day ahead so the spices settle and the flavor deepens. If the sauce thickens too much after reheating, add a splash of broth or water to loosen it. Leftovers freeze well for up to two months. For a milder version, reduce the curry powder by half and taste before serving.
Course: Main Course
Cuisine: Indian
Equipment: Large pot, Saucepan, Cutting board, Knife
Cuisine: Indian
Equipment: Large pot, Saucepan, Cutting board, Knife