Spinach Curry

This comforting Spinach Curry recipe is full of warm spices like turmeric, ginger, and cinnamon, so it’s perfect for this time of year! It’s both savory and filling – serve on a bed of cumin spiced rice for a delicious and easy weekday meal!

Ingredients

  • 1/2 c. split chickpeas
  • 1/4 c. red lentils
  • 2 tbsp coconut or avocado oil
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 tsp minced ginger
  • salt and pepper to taste
  • 1 tomato, finely chopped
  • 1 tsp each: turmeric, coriander, garam masala, cumin and fenugreek
  • 1/8 tsp chili pepper (or more if you like it spicy)
  • 1 tsp salt
  • 1 tbsp tomato paste
  • 9 c. baby spinach
  • 1/2 c. filtered water
  • 2 tsp nutritional yeast
  • for serving: fresh lemon juice

Directions 

  1. Cook chickpeas and lentils in medium-size saucepan according to package instructions – be sure to rinse before adding to pan
  2. Heat oil in large skillet over medium heat – sauté onions for about 5 minutes, until translucent and soft
  3. Add garlic, ginger, and salt & pepper to taste – saute another 3 minutes, until soft and aromatic
  4. Add tomato, turmeric, coriander, garam masala, fenugreek, cumin, diced chili pepper, salt, and tomato paste – sauté until tomatoes are soft
  5. Add 3 cups of chopped spinach to skillet – mix to combine
  6. While the chopped spinach wilts in the skillet, add the remaining 6 cups of spinach to a blender with 1/2 cup of filtered water – blend until smooth and add to skillet
  7. Add cooked chickpeas, cooked lentils, and the nutritional yeast to skillet and simmer for about 7-8 minutes, stirring regularly – cook longer to thicken further if desired
  8. Taste and adjust seasonings to your preference – adding more garam masala or cumin for a curry flavor, nutritional yeast for a cheesy, nutty flavor, or salt for overall depth of flavor
  9. Serve with cumin rice and add a fresh squeeze of lemon juice to the top – enjoy!

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