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Spinach, Red Lentil, and Bean Curry

Spinach, Red Lentil, and Bean Curry

Name: Spinach, Red Lentil, and Bean Curry
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup red lentils; ¼ cup tomato puree; ½ (8 ounce) container plain yogurt; 1 teaspoon garam masala; ½ teaspoon ground dried turmeric; ½ teaspoon ground cumin; ½ teaspoon ancho chile powder; 2 tablespoons vegetable oil; 1 onion, chopped; 2 cloves garlic, chopped; 1 (1 inch) piece fresh ginger root, grated; 4 cups loosely packed fresh spinach, coarsely chopped; 2 tomatoes, chopped; 4 sprigs fresh cilantro, chopped; 1 (15.5 ounce) can mixed beans, rinsed and drained

Rating: 4.2 stars

163 Ratings
123 Reviews
7 Photos

A very tasty vegetarian curry that will make your tastebuds water! Serve with rice or on naan.

By CURRYLOVINVEGGIE

Recipe Summary

prep:

25 mins

cook:

10 mins

total:

35 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

Rinse lentils and place in a saucepan with enough water to cover. Bring to a boil. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain.

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Step 2

In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy.
Step 3

Heat oil in a skillet over medium heat. Stir in onion, garlic, and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and cilantro.
Step 4

Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.

Nutrition Facts

Per Serving:

328.2 calories; 18 g protein; 51.9 g carbohydrates; 1.7 mg cholesterol; 633 mg sodium. Full Nutrition

Reviews (123)

Most helpful positive review

blessed

11/29/2006

I am a vegetarian and I also don't do much dairy so I am always looking for recipes full of fresh colorful foods. For this one I used silken tofu instead of yogurt added a little lime and used dry beans (soaked and cooked). I left out the chopped tomatoes. I also thought that there was a little something missing so I added a bit of cayenne and salt and here was the trick: brown sugar. I am not sure how much I added (around 2 tbsp) so I would just play with it until it tasted good. Another thought instead of the brown sugar might be golden raisins. Once I added the brown sugar it was DELICIOUS. Read More

Helpful

(69)

Most helpful critical review

Irene

11/10/2008

Used fresh tomatoes and some red kidney beans and white navy beans. I kept adding spices as I was cooking this and still find the end result a bit bland. I added more cumin garam masala and also some curry powder. If I make this again I might add a jalapeno pepper too. Read More

Helpful

(21)

163 Ratings

5 star values: 77
4 star values: 57
3 star values: 18
2 star values: 6
1 star values: 5

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

blessed

11/29/2006

Helpful

(69)

KANGHARUE

09/02/2009

This is a good recipe. I left out the beans as I thought the lentils were enough. I do agree with the other posters that it's a bit bland. That can be fixed by either adding more onions or more spices. The next time I'll double the onions and add some cumin seed to them while frying. Also many years ago an Indian friend told me that the secret to Indian food is frying the onions until they are a deep golden brown and THEN adding the garlic and ginger. Read More

Helpful

(36)

Kalie

03/14/2008

This recipe was good but could have been a little spicier. It seemed to lose some of its flavor when I added all the lentils. I used frozen spinach brown lentils chickpeas and cherry tomatoes cut in half which added a nice flavor. Despite the lack of meat my husband did not complain and complimented me on the dish. Next time I think I will put in more of the spices and roast them in the pan with the onion and oil. That seems to bring out the flavor in Indian food. Read More

Helpful

(34)

Irene

11/10/2008

Helpful

(21)

SWEETNOTHINGS

05/25/2006

Great curry in a hurry! Had to add some extra hotness to suit our tastes and it made much more than 4 servings. Will add to my recipe box; Thank you. Just a tip for you curry lovers...my Indian friend taught me to toast my whole cumin in a hot pan then grind it in a coffee grinder and save for yummy currys - try it and you will see the difference. Read More

Helpful

(17)

Babzil

10/29/2007

Oh my god how good is this?! It came together in a jiffy hardly had any time to taste it and adjust it along the way then suddenly it was bang there so perfect. Even with the changes I had to make (frozen spinach curry instead of garam masala no cilantro) it is fabulous. Eating it over rice and with naan bread for lunch the next few days. But I'm going to have to make this again as a dinner for my vegetarian friends. So exciting! Read More

Helpful

(16)

MellowDee

03/31/2011

I used chickpeas instead of mixed beans since that's all I had on hand. I thought that this recipe was good but missing something. Taking the advice of another reviewer I added some more spice and a spoonful of brown sugar to the leftovers and that was the key. I think I will make this again and maybe add some dried cranberries to the mix. Read More

Helpful

(11)

RaCh L

06/19/2007

This was a really good and healthy recipe. I didnt add the oil but it came out fine. I also added some corn into the mix that gave a nice sweetness in the background. Read More

Helpful

(10)

rainstripe

05/06/2006

This is a wonderful recipe. I used swiss chard instead of spinach and changed the spices just a bit to compensate for what I had on hand - I didn't have turmeric so I used a mild curry powder that contained turmeric and I only had regular chili powder so I added a pinch of cayenne to it. I used pinto beans (2 cups that I had previously cooked from dry beans). I also lightly salted each addition as I added it to the pan. This curry looks so beautiful smells great and tastes just fabulous! It's a keeper for sure. Read More

Helpful

(8)

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Nutritional Information

Spinach, Red Lentil, and Bean Curry

Servings Per Recipe: 4
Calories: 328.2

% Daily Value *

protein: 36 %

carbohydrates: 17 %

exchange other carbs:

dietary fiber: 62 %

sugars:

fat: 13 %

saturated fat: 8 %

cholesterol: 1 %

vitamin a iu: 75 %

niacin equivalents: 32 %

vitamin b6: 26 %

vitamin c: 41 %

folate: 74 %

calcium: 13 %

iron: 31 %

magnesium: 31 %

potassium: 30 %

sodium: 25 %

thiamin: 30 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Spinach, Red Lentil, and Bean Curry

1 of 123

All Reviews

blessed

11/29/2006

Helpful

(69)

KANGHARUE

09/02/2009

Helpful

(36)

Kalie

03/14/2008

Helpful

(34)

Irene

11/10/2008

Helpful

(21)

SWEETNOTHINGS

05/25/2006

Helpful

(17)

Babzil

10/29/2007

Helpful

(16)

MellowDee

03/31/2011

Helpful

(11)

RaCh L

06/19/2007

This was a really good and healthy recipe. I didnt add the oil but it came out fine. I also added some corn into the mix that gave a nice sweetness in the background.

Helpful

(10)

rainstripe