Spiced Red Lentil & Spinach Curry

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup of red lentils thoroughly under cold water until the water runs clear.

2. 2

   Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat, then add 1 teaspoon of cumin seeds and 1/2 teaspoon of mustard seeds and let them splutter for 30 seconds.

3. 3

   Add 1 large chopped onion to the pot and sauté for 5-7 minutes until softened, then stir in 4 minced garlic cloves and 1 inch of grated ginger and cook for another minute until fragrant.

4. 4

   Stir in 2 chopped medium tomatoes, 1/2 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 1/2 teaspoon of red chili powder, and 1 teaspoon of salt, cooking for 3-5 minutes until the tomatoes soften.

5. 5

   Add the rinsed 1 cup of red lentils and 3 cups of water to the pot, bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the lentils are tender.

6. 6

   Pour in 1 can (13.5 oz) of coconut milk and stir in 5 cups of fresh spinach, cooking for 3-5 minutes until the spinach wilts completely.

7. 7

   Garnish the curry with 1/4 cup of fresh chopped cilantro before serving.