Spinach Red Lentil And Bean Curry Recipes

LENTIL & SPINACH CURRY

A delicious alternative to a greasy takeaway! Really quick to make and is packed full of storecupboard essentials, too.

Provided by hayleylongdin

Time 20m

Yield Serves 4

Number Of Ingredients 11

Lentil & Spinach Curry image

Steps:

Heat oil in a wok, or deep sided frying pan. Fry onion until soft, add the garlic and fry for 1 minute
Stir in curry paste and gently fry for 1 minute
Stir in tomatoes, stock and lentils, bring to the boil and reduce to a simmer for 10 minutes
Stir in spinach and gently heat through
Remove from heat, stir in coriander
Serve with warm naan bread and chutney

Ingredients

410g can green lentils, drained
380g can leaf spinach, drained
400g can chopped tomatoes
1 red onion, finely diced
2 cloves garlic, crushed
2 Tbsp Balti curry paste
150ml vegetable stock
20g fresh coriander, roughly chopped
1 Tbsp oil
Naan bread
Chutney

RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH

In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices - fresh ginger, turmeric, red curry paste and chile - then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.

Provided by Lidey Heuck

Categories dinner, easy, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

Red Curry Lentils With Sweet Potatoes and Spinach image

Steps:

In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
Divide among shallow bowls and top with cilantro and coconut flakes, if using.

Ingredients

3 tablespoons olive oil
1 pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into 3/4-inch cubes
1 medium yellow onion, chopped
3 tablespoons Thai red curry paste
3 garlic cloves, minced (about 1 tablespoon)
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
1 red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced
1 teaspoon ground turmeric
1 cup red lentils, rinsed
4 cups low-sodium vegetable stock
2 teaspoons kosher salt, plus more to taste
1 (13-ounce) can full-fat coconut milk
1 (4- to 5-ounce) bag baby spinach
1/2 lime, juiced
Fresh cilantro leaves, for serving
Toasted unsweetened coconut flakes, for serving (optional)

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RED LENTIL AND SPINACH MASALA RECIPE | SIDECHEF

Web Dec 2, 2022 Saute the Red Onion (1) over medium-high heat until soft, 5 minutes. Step 2 Add the Garlic (2 cloves) , Fresh Ginger (1 in) , Serrano …
From sidechef.com
5/5 (22)
Total Time 50 mins
Cuisine Indian
Calories 77 per serving

In a large stock pot or Dutch oven, heat the Olive Oil (1 tablespoon). Saute the Red Onion (1) over medium-high heat until soft, 5 minutes.
Add the Garlic (2 clove), Fresh Ginger (1 inch), Serrano Chili (1), Ground Cumin (1 teaspoon), Garam Masala (1 teaspoon), Sea Salt (1 teaspoon) and Ground Coriander (1/4 teaspoon). Cook until very fragrant, 2 minutes.
Carefully pour in the Diced Tomatoes (1 can), scraping up any brown bits that formed on the bottom of the pan. Cook, stirring occasionally until the liquid has reduced and the tomato chunks have softened, 5 minutes.
Add the Unsweetened Coconut Milk (1 can) and 1 cup water. Bring to a boil over high heat. Stir in the Red Lentils (1 cup) and reduce the heat to medium-low.

Spinach Red Lentil And Bean Curry Recipes

LENTIL & SPINACH CURRY

A delicious alternative to a greasy takeaway! Really quick to make and is packed full of storecupboard essentials, too.

RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH

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