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Lentil Spinach Curry

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A cozy and nutritious Lentil Spinach Curry that’s bursting with flavor and perfect for every kitchen. This dish is easy to make and a fantastic way to sneak in greens!

Ingredients

Scale
  • 1 cup split and skinned mung beans (yellow moong dal)
  • 2 cups spinach (roughly chopped)
  • 1 medium red onion (finely chopped)
  • 1 medium tomato (finely chopped)
  • 1 teaspoon minced garlic
  • ½ teaspoon grated ginger
  • 1 green chili pepper (finely chopped)
  • ¼ cup chopped cilantro
  • 3 dried whole red chili (optional)
  • ½ teaspoon cumin seeds
  • ½ teaspoon coriander powder
  • ½ teaspoon red chili powder (adjust to taste)
  • ⅛ teaspoon asafoetida (hing)
  • Salt to taste
  • ½ tablespoon any cooking oil of your choice
  • 4.5 cups water (adjust for desired consistency)

Instructions

  1. Rinse and soak the mung beans (optional).
  2. Heat the cooking oil in a large pot over medium heat. Toss in the cumin seeds and optional dried red chilies.
  3. Sauté the finely chopped red onion until soft and translucent.
  4. Add minced garlic and grated ginger; sauté for another minute.
  5. Stir in the chopped tomato, coriander powder, red chili powder, and asafoetida, cooking for about 5 minutes.
  6. Introduce the mung beans, mixing well.
  7. Pour in the water, stir, and bring to a gentle simmer.
  8. Simmer for about 25–30 minutes until beans are tender.
  9. Stir in the chopped spinach and cilantro for 2-3 minutes.
  10. Taste and adjust seasoning before serving.
  11. Serve and enjoy!

Notes

This dish tastes better the next day as the flavors deepen. Store in an airtight container for up to 4 days.

Nutrition

Keywords: lentil curry, spinach curry, vegan curry, Indian cuisine, comfort food

Find it online: https://thecomfortspoon.com/lentil-spinach-curry/