Créé avec l’IA
Lentil and Spinach Curry
45 min 271 kcal par portion Moyen
Ingrédients
4 Portions
- dried green lentils200 g
- fresh spinach200 g
- onion, chopped1 medium (about 110g)
- tomatoes, diced2 medium (about 240g)
- garlic, minced2 cloves (about 6g)
- ginger, grated1 tbsp (about 6g)
- vegetable oil2 tbsp (about 28g)
- turmeric1 tsp (about 2g)
- garam masala1 tsp (about 2g)
- chili powder1 tsp (about 2g)
- saltto taste
Instructions
- 1
Rinse the dried green lentils thoroughly under cold water. Place them in a pot with enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender. Drain and set aside.
- 2
Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté for 4-5 minutes until soft and translucent.
- 3
Add the minced garlic and grated ginger to the pan. Cook for 1 minute, stirring frequently, until fragrant.
- 4
Stir in the turmeric, garam masala, and chili powder. Cook for another 1 minute to toast the spices.
- 5
Add the diced tomatoes to the pan. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.
- 6
Add the cooked lentils to the pan and mix well. Season with salt to taste.
- 7
Add the fresh spinach and stir until wilted, about 2-3 minutes.
- 8
Simmer the curry for another 5 minutes, allowing the flavors to meld together. Adjust seasoning if needed.
