Red Lentils And Spinach In Masala Sauce
This fragrant lentil curry recipe is bursting with a homemade masala paste that's rich in aromatic spices. The blend of cumin, coriander, ginger, and more creates a flavorful base for tender red lentils, creamy coconut milk, and vibrant spinach. Serve this comforting dish with your choice of grain, a sprinkle of fresh cilantro, and a dollop of cooling yogurt for a satisfying meal.
— Constant Cookbook
Ingredients
- Masala Paste:
- 1½ teaspoons cumin seeds
- 1½ teaspoon coriander seeds
- 2″ piece ginger, peeled and cut into pieces
- 1 tablespoon red pepper flakes*
- 1 tablespoons smoked paprika
- 2 teaspoons garam marsala
- 1 teaspoon salt
- 2 tablespoons peanut or other nut oil
- 2 tablespoons tomato paste
- ⅓ cup packed cilantro leaves
- ————————-
- 1 tablespoon coconut oil
- 1 small red onion, diced
- 2 cloves garlic, minced
- ⅓ cup masala paste
- 1 cup stewed tomatoes
- 1 cup coconut milk
- ½ cup red lentils
- 2 handfuls spinach
Instructions
- To make paste, toast cumin and coriander seeds in skillet until fragrant. Use a mortar and pestle (or a spice grinder) to grind spices.
- In a small food processor, add ginger and pulse until broken into small pieces. Add red pepper flakes, smoked paprika, cumin, coriander, garam marsala, and salt. Pulse a couple more times to incorporate. Next, add nut oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. Set aside.
- Heat a skillet over medium heat. Melt coconut oil and add diced onion, cooking until translucent, 4-5 minutes. Add in minced garlic and cook for one more minute.
- Stir in masala paste and cook for 1-2 minutes, then add stewed tomatoes and coconut milk. Stir together and bring to a boil.
- Add in lentils and reduce heat to low. Cook, stirring often, until lentils are tender, 20-25 minutes. If liquid has absorbed but lentils are still not tender, add 1/2 cup of vegetable broth and cook until lentils are tender. Remove from heat and fold in spinach.
- Serve with your favorite grain, extra cilantro, and a dollop of plain greek yogurt.
Cook Time
30M
Prep Time
PT20M
Yield
2-4
Nutrition
- Calories: 548 calories
- Sugar Content: 7.5
- Fat Content: 31.4
- Carbohydrate Content: 56.3
- Protein Content: 20.1
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