Lentil Curry with Spinach
Origin of the recipe
Curries are a variety of thick, soup-like dishes common on the Indian subcontinent. They all share a common spice blend, which always includes turmeric. Translated, curry means "seasoning." Curry's consistency is somewhere between a first and second course, and it can easily replace an entire meal. We suggest you make a vegan lentil curry with spinach leaves.
What do you need for cooking?
Ingredients
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Salt
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Garlic
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Water
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Onions
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Olive oil
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Paprika
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Cayenne pepper
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Coriander
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Zira
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Red lentils
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Spinach
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Chili flakes
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Ginger
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Asafoetida
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Tomatoes
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Cilantro
Kitchen utensils
- Knife
- Board
- Bowl
- Pot
- shoulder blade
- Deep frying pan
Step-by-step recipe
Step 1:
Place 140 grams of red lentils in a bowl, rinse well and soak for 1 hour.
Step 2:
Drain the water, pour the soaked lentils into a saucepan and add 800 ml of water, a teaspoon of turmeric and half a teaspoon of salt.
Step 3:
Stir, bring to a boil over high heat, covered, stir again, reduce heat to medium and simmer for about 25 minutes, covered.
Step 4:
Chop the spinach coarsely.
Step 5:
Heat 3 tablespoons olive or vegetable oil in a deep frying pan or wok and reduce heat to low.
Step 6:
Add a teaspoon of cumin, half a teaspoon of chili flakes, 130 g of finely chopped onion, a quarter teaspoon of salt.
Step 7:
Fry, stirring constantly, until the onion is soft and golden.
Step 8:
Add one and a half tablespoons of crushed garlic and one tablespoon of minced ginger. Fry for one minute, stirring.
Step 9:
Add a teaspoon each of powdered coriander and paprika, 1/8 teaspoon of asafoetida, and a quarter teaspoon of cayenne pepper. Stir-fry for half a minute over low heat.
Step 10:
Add 300 grams of finely chopped tomatoes and a little salt to taste. Fry, stirring, over medium heat for 1-2 minutes, until the tomatoes soften slightly.
Step 11:
Add 200 grams of spinach leaves, lightly fry with the remaining ingredients, stirring until the spinach is soft.
Step 12:
Add the cooked lentils, bring the contents of the pan to a boil and cook for about 3 minutes over medium heat.
Step 13:
Stir vigorously until the lentils become a paste.
Step 14:
Turn off the heat, add chopped cilantro, drizzle with olive oil, and mix well.
Step 15:
Ladle the curry into bowls and serve with a squeeze of lemon juice.
Cooking tips
Before cooking, lentils should be rinsed several times until the water becomes completely clear.
Lentils should be soaked to such a state that each grain can be easily broken with your fingernails.
Don't forget to add salt to the onions: salt will help release moisture, making the onions softer, cooking faster, and preventing them from burning.
If the curry seems too thick, add a little boiling water. Never add cold water—it will ruin the flavor!
