Best 3 Spinach Red Lentil And Bean Curry Recipes

Spinach Red Lentil and Bean Curry is a flavorful, nutritious, and easy-to-prepare dish that is perfect for those seeking a healthy meal. This plant-based curry is packed with protein-rich lentils, fiber-filled beans, and vitamin-rich spinach. The combination of these ingredients creates a rich and satisfying curry that is not only delicious but also incredibly nourishing. Whether you are a seasoned cook or just starting to explore the world of plant-based cuisine, this recipe will guide you through the steps of creating a delectable Spinach Red Lentil and Bean Curry that is sure to become a weeknight staple.

Here are our top 3 tried and tested recipes!

LENTIL & SPINACH CURRY

Lentil & Spinach Curry image

A delicious alternative to a greasy takeaway! Really quick to make and is packed full of storecupboard essentials, too.

Provided by hayleylongdin

Time 20m

Yield Serves 4

Number Of Ingredients 11

Ingredients

410g can green lentils, drained
380g can leaf spinach, drained
400g can chopped tomatoes
1 red onion, finely diced
2 cloves garlic, crushed
2 Tbsp Balti curry paste
150ml vegetable stock
20g fresh coriander, roughly chopped
1 Tbsp oil
Naan bread
Chutney

Steps:

Heat oil in a wok, or deep sided frying pan. Fry onion until soft, add the garlic and fry for 1 minute
Stir in curry paste and gently fry for 1 minute
Stir in tomatoes, stock and lentils, bring to the boil and reduce to a simmer for 10 minutes
Stir in spinach and gently heat through
Remove from heat, stir in coriander
Serve with warm naan bread and chutney

SPINACH, RED LENTIL, AND BEAN CURRY

Spinach, Red Lentil, and Bean Curry image

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

Provided by CURRYLOVINVEGGIE

Categories Asian Recipes

Time 35m

Yield 4

Number Of Ingredients 15

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

Steps:

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.
In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy.
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.
Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 51.9 g, Cholesterol 1.7 mg, Fat 8.3 g, Fiber 15.4 g, Protein 18 g, SaturatedFat 1.5 g, Sodium 633 mg, Sugar 17.7 g

SPINACH, RED LENTIL, AND BEAN CURRY

Spinach, Red Lentil, and Bean Curry image

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

Provided by CURRYLOVINVEGGIE

Categories Asian Recipes

Time 35m

Yield 4

Number Of Ingredients 15

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

Steps:

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.
In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy.
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.
Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 51.9 g, Cholesterol 1.7 mg, Fat 8.3 g, Fiber 15.4 g, Protein 18 g, SaturatedFat 1.5 g, Sodium 633 mg, Sugar 17.7 g

Tips:

For a creamier curry, use full-fat coconut milk. You can also use a mixture of coconut milk and vegetable broth for a lighter version.
If you don't have red lentils, you can use brown or green lentils instead. Just adjust the cooking time accordingly.
To make the curry spicier, add a teaspoon or two of curry powder or cayenne pepper.
Serve the curry with rice, quinoa, or naan bread.
Garnish the curry with fresh cilantro or parsley before serving.

Conclusion:

This spinach, red lentil, and bean curry is a delicious and nutritious meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. The curry is also a good source of protein, fiber, and vitamins. So next time you're looking for a healthy and satisfying meal, give this curry a try.