SPINACH LENTIL Curry Recipe for a Vegetarian and Vegan Diet | Indian Style Spinach and Lentils
Spinach Lentil Curry Recipe for a Vegetarian and Vegan Diet | Indian Style Spinach and Lentils
???? Let me know in the comments if you enjoyed my vegan Lentil curry recipe?
▶️ RECIPE INGREDIENTS: (4 servings approx.)
???? To cook the Red Lentils:
3/4 Cup / 140g Red Lentils
3+1/2 / 800ml Cup water
1 Teaspoon Turmeric
1/2 Teaspoon salt
???? Curry Ingredients:
3 Tablespoon Cooking Oil (I have used light olive oil)
1 Teaspoon Cumin Seeds
1/2 Teaspoon Chilli Flakes or to taste (you can use 1 to 2 whole dried Red Indian chilies if you prefer)
1 Cup / 130g Onion
1+1/2 Tablespoon Garlic - finely chopped (4 to 5 garlic cloves)
1 Tablespoon Ginger - finely chopped (1 Inch ginger)
1 Teaspoon Ground Coriander
1 Teaspoon Paprika (NOT SMOKED)
1/8 Teaspoon Asafoetida (hing)
1/4 Teaspoon Cayenne Pepper (Optional)
2 Cups / 300g Tomatoes - 3 medium size
Salt to taste (I have added total 3/4 teaspoon pink Himalayan salt)
200g / 6 cups approx. Spinach Leaves
???? Garnish:
1/2 cup / 20g fresh Cilantro / Coriander leaves
Drizzle of Olive Oil (I have added 1 tablespoon of organic cold pressed olive oil)
Lemon Juice to taste
▶️ METHOD:
Thoroughly wash the red lentil a few times, until the water runs clear and then soak it for 1 hour.
Drain the water from the soaked lentils and transfer it to a small pot. Add turmeric, salt and water. Cover and bring to a boil. Once it starts to boil, give it a mix. Reduce the heat to medium-low, cover and cook for about 25 minutes or until the lentils are cooked. Once cooked set aside for later.
✅ ????PLEASE NOTE: The cooking time of the lentils depends on the quality of the lentils. Sometimes one batch of red lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 25 minutes on my stove.
Heat the oil in a pan. Once the oil is heated, reduce the heat to low (this will prevent the spices from burning). Add the cumin seeds. When the seeds starts to splutter, add the chilli flakes and fry for a few seconds. Then add the onion, 1/4 teaspoon salt and increase the heat back to medium. Fry on medium heat until the onion is soft and browned. (Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it).
Add the ginger and garlic and fry for another one minutes or until fragrant. Add dry spices (coriander, paprika, asafoetida and cayenne pepper) and fry for about 30 seconds. Add the fresh chopped tomatoes, mix well and cook for 1 to 2 minutes or until the tomatoes are slightly soft.
Add the chopped spinach leaves and mix well. Right away add the cooked lentils and mix well. Bring it to a boil and cook for about 3 minutes or so. Turn off the heat.
(Please Note: If the curry is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste)
Add the chopped cilantro, drizzle of olive oil (and lemon juice to taste). Mix well. Serve hot with a steamed rice/naan, green side salad and some pickle.
▶️ IMPORTANT NOTES:
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? Cooking time of the lentils depends on the quality of the lentils. Sometimes one batch of red lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 25 minutes on my stove
???? Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat
???? If the curry is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Chickpea and Baby Spinach Salad - La Cuisine de Géraldine
Spinach Fig Feta Salad | Cake and Curry
An easy and healthy Sunday recipe today...
Ingredients
For the balsamic vinaigrette
1 1/2 tbsp honey
1/4 cup extra virgin olive oil
1/8 cup balsamic vinegar
Salt and pepper to taste
3 large handfuls of baby spinach
3 figs, cut into quarters
100 g feta cheese, cut into bite size pieces
a few walnuts
chilli flakes according to taste
Method
1. Mix all the ingredients for the vinaigrette and keep aside.
2. Add the spinach on to a serving bowl/plate, add the figs, feta cheese, walnuts and chilli flakes.
3. Pour the dressing on to the salad and serve immediately.
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How to cook spinach/The best spinach recipes/How to cook green vegetables/South African foods
Full recipe
1. Washed and chopped spinach
2. Salt
3. Paprika
4. Tumeric
5. BBQ spice
6. Bicarbonate of soda
7. Tomato puree
8. Grated tomatoes
9. Chopped onions
Written recipe:
Peppermint Crispy Tart dessert
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Garlic Mushroom & Spinach | Quick Recipe
Here’s a delicious and simple dish that you’d make over and over again!
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Creamy SPINACH LENTIL Curry Recipe for Vegetarian and Vegan Diet | Indian Style Spinach and Lentils
Creamy SPINACH LENTIL Curry Recipe for Vegetarian and Vegan Diet | Indian Style Spinach and Lentils
???? Let me know if you enjoyed my vegan spinach lentil curry recipe
▶️ RECIPE INGREDIENTS: (3 servings approx.)
???? To cook lentils:
3/4 Cup / 160g Brown Lentils (Washed/Soaked in water for 10 to 12 hours or overnight)
1+ 1/2 Cup / 350ml Vegetable Broth (Low Sodium)
???? Spinach Puree:
150g / 5 cups approx. Spinach
4 to 5 g / 2 Tablespoon Cilantro (Coriander leaves)
350ml / 1+1/2 Cup Coconut milk (Full-Fat)
???? Curry Ingredients:
3 Tablespoon Cooking Oil (I have used light olive oil)
1+1/2 Cup / 200g Onion
2 Tablespoon Garlic - finely chopped (4 to 5 garlic cloves)
1 Tablespoon Ginger - finely chopped (1 Inch ginger)
1 Teaspoon Ground Cumin
1+1/2 Teaspoon Ground Coriander
1/8 Teaspoon Asafoetida (Hing)
1/4 Teaspoon Cayenne Pepper (Optional)
1/4 Teaspoon Garam Masala (Optional)
1 Cups / 200g Tomatoes
1/2 Cup Water - add ONLY IF REQUIRED
Salt to taste (I added total 1/4 + 1 teaspoon pink Himalayan salt)
1/2 to 3/4 Tablespoon Lemon Juice or to taste
▶️ METHOD:
Wash the brown lentils a few times, until the water runs clear and then soak for 10 to 12 hours or overnight.
Drain the water from the soaked lentils and transfer it to a small pot. Add the vegetable broth and cover and bring to a boil. Once it starts to boil, reduce the heat to medium-low, cover and cook for about 10 minutes or until the lentils are cooked. Set aside for later - UNCOVERED.
✅ ????NOTE: The cooking time of the lentils depends on it's quality. Sometimes one batch of lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 10 minutes on my stove.
To a blender add the spinach, coriander, coconut milk and blend to a smooth puree. Set it aside for later. Do not over blend it, otherwise you may loose the green colour of the spinach due to over heating.
???? Use a wider pan / pot to cook this dish
To a heated pan add the cooking oil, onion, 1/4 teaspoon salt. Fry while switching between medium to medium-high heat (depending on the heat of your stove) heat until the onion is soft and browned. (Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it). This takes about 6 minutes or so.
Add the garlic, ginger and fry on medium heat for 2 minutes or until fragrant. Reduce the heat to low and add the spices (ground cumin, coriander, asafoetida, cayenne pepper, garam masala) and fry for about 1 minute or until fragrant. Add the chopped tomatoes. Increase the heat and cook for 2 to 3 minutes on medium to medium-high heat or until the tomatoes are soft.
Add the cooked lentils and bring to a boil. Cook on medium-high heat UNTIL ALL THE LIQUID HAS EVAPORATED AND THE CONSISTENCY GETS THICK.
Add the spinach puree. Rinse the blender container with water to get any remaining puree and add it to the pan. Bring to a rapid simmer and then cook for about 2 to 3 minutes or until the spinach is cooked but still retains it’s green colour.
✅ ????NOTE: This curry has a thicker consistency and SHOULD NOT BE WATERY. If it seems watery then cook it for longer.
Turn off the heat. Add lemon juice. Mix well. Serve hot with Naan/flatbread/Rice & a side salad.
▶️ IMPORTANT TIPS:
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, soak longer
???? Cooking time of the lentils depends on the quality of the lentils. Sometimes one batch of lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY.
???? Every stove is different so regulate the heat as required. COOKING TIME AND HEAT MAY VARY DEPENDING ON THE TYPE OF STOVE YOU ARE USING
???? Adding salt to onion will release it's moisture and help it cook faster so don’t skip it
???? DO NOT OVERCOOK THE SPINACH PUREE, OR ELSE YOU'LL LOOSE THE GREEN COLOUR
???? If the curry is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste
???? Use a wide pan/pot to cook this dish
****
Welcome to Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
Subscribe for latest vegan recipes!
✅ Follow Food Impromptu:
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Pinterest ▶️
Subscribe to Food Impromptu:
#lentils #lentilsrecipe #lentilcurry #VeganRecipes #FoodImpromptu #HealthyVeganRecipes #VeganFood #HealthyRecipes #Vegan #PlantBased #PlantBasedCooking #spinach #spinachdal #dal