Green Spinach Lentil Curry

Try this curry if your lunch or dinner needs a refreshment! It has a hearty base of brown lentils, spinach for some vitamins, and tomato sauce for color and juiciness. The soy milk gives it a creamy filling and with the right spice mix this curry tastes fantastic. Plus, it is highly nutritious, filling, and most importantly, delicious!

Green Spinach Lentil Curry Ingredients

• Spinach & Soy Milk - If the title doesn't make it clear enough, this curry needs spinach! ;) The combination of soy milk and spinach is what makes this curry so creamy and rich.

• Spices - Whole chilies, black mustard seeds, cumin seeds, cloves, ginger, garam masala, ground coriander and ground cinnamon is all this curry needs to give it an authentic taste.

• Tomatoes - Adding tomatoes helps make this whole dish tastier and adds the right amount of liquid.

• (Canned?!) Tomatoes - Depending on what's available, you can use either fresh tomatoes or canned tomatoes. Either will work as long as you dice them.

• Brown Lentils - Since red lentils fall apart when cooked, brown lentils work better in this rather firm curry.

Green Spinach Lentil Curry Tips

• Creaminess - We used soy milk for this curry, but we've now also tried adding coconut milk to thousands of similar curries, and if you prefer coconut milk, go for it!

• Taste Check - Before you serve this curry make sure to give it a quick taste check just to be sure that it has enough salt, etc.

• Blend - Blend the spinach and soy milk either in a food processor or with an immersion blender to combine properly.

Ingredients

Easy - 3 Servings - 45 minutes

• 3 Cinnamon Barks

• 1 tbsp + 1 tsp Cumin Seeds

• 5 Cloves

• 1 tsp Black Mustard Seeds

• 4 Garlic Cloves

• 2 small Onions

• 4 Whole Chilies

• I inch Ginger

• 1 tbsp Garam Masala

• 1 tsp Ground Coriander

• ½ tsp Ground Cinnamon

• 500 g Diced Tomatoes

• Salt & Pepper to Taste

• 450 g Spinach

• ¾ cup Soy Milk

• 3 ½ cup Brown Lentils, cooked

• Vegetable Oil for cooking

Instructions

1. In a large pan, add vegetable oil and sauté cinnamon barks, cumin, cloves, and mustard seeds for a few minutes. Now add the chopped onions, garlic, whole chillies and ginger. Finally, add the garam masala, ground coriander, and ground cinnamon and cook, stirring constantly, for a few more minutes.

2. Add the diced tomatoes, salt and pepper, cover and simmer for 10 minutes.

3. Meanwhile, blend the spinach with the soy milk until not completely smooth but finely chopped and combined.

4. Return to the pot, add the cooked lentil and spinach mixture to the tomato and spice mixture. Stir thoroughly and cook over medium-low heat for about 7 minutes.

5. Before serving, do the Taste Check.

6. Serve hot with some sprinkled lemon or lime juice. Enjoy!