Lentil and Spinach Curry
A one-pot red lentil curry finished with spinach, tomato and lemon, served with rice or flatbread.
Why it works for Iftar
- Uses inexpensive pantry ingredients.
- Can be cooked several hours ahead and reheated gently.
- Spinach is added at the end so it keeps its colour.
Ingredients
- 300 g red lentilsrinsed
- 1 onionchopped
- 3 garlic clovesminced
- 1 tbsp grated ginger
- 400 g tinned tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 litre water
- 150 g spinach
- 1 tbsp oil
- 1 tsp salt
- 1/2 lemon
Method
- 1Cook the aromatics8 min
Cook onion in oil until soft, then add garlic and ginger for 1 minute.
- 2Toast the spices2 min
Add cumin, coriander and turmeric and stir for 30 seconds.
- 3Simmer25 min
Add lentils, tomatoes, water and salt. Simmer gently until the lentils are soft, stirring occasionally.
- 4Add spinach4 min
Fold in spinach and cook just until wilted.
- 5Finish3 min
Add lemon juice, taste and adjust seasoning.
Notes that make the difference
- Stir more often near the end because red lentils thicken quickly.
- Add hot water if reheating makes the curry too thick.
Storing and reheating
Keeps refrigerated for 3 days or frozen for up to 2 months.
Substitutions
- Use chopped kale and cook it a few minutes longer than spinach.
- Add coconut milk for a richer variation.
Cooking times assume a standard domestic hob and oven and will vary with your equipment. No nutritional figures are given: calculating them reliably needs the exact brand and weight of every ingredient, and an invented number would be worse than none. If you are managing a health condition, follow your doctor’s dietary advice.
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