Red lentil and spinach curry with tamarind and turmeric

2 Servings, 440 Calories/Serving

40 Minutes

This red lentil and spinach curry is inspired by healthy Indian home cooking. Creamy lentils dissolve into a stew of savory tomatoes, fresh spinach and tangy tamarind spiced with mustard seeds, cumin and antioxidant-rich turmeric.

Ingredients

  • 1/2 cup red lentils
  • 2 cloves garlic
  • 1-inch piece ginger
  • 1 yellow onion
  • 1 small sweet potato (6 ounces)
  • 2 Thai red chiles
  • Indian spice blend
  • 8-ounce can diced tomatoes
  • 1 ½ tablespoons tamarind paste
  • 2 cups spinach
  • ¼ cup Greek yogurt

Instructions

1

Cook lentils

Rinse lentils in a strainer under cold running water. Place in small saucepan with 1 1/2 cups water and bring to a boil on high. Reduce to a simmer and let cook, partially covered, until lentils are soft and most of water is absorbed, 15 to 17 minutes. Move on to prep while cooking.

2

Prep ingredients

*Peel and thinly slice garlic and ginger.
*Peel onion and dice.
*Peel sweet potato and dice into 1/4-inch cubes.
*Thinly slice chiles. (Deseed for less spice.)

3

Sauté aromatics

Heat 2 tablespoon oil on medium in saucepan until shimmering. Toss in Indian spice mix and cook until spices are lightly toasted and mustard seeds start to pop, about 1 minute. Stir in garlic and ginger and cook until fragrant, about 30 seconds, then add onion. Sauté onion until soft and slightly translucent, 3 to 5 minutes.

4

Simmer stew

Add potatoes and enough chile to your liking (careful — it's super spicy) to saucepan. Stir in tomatoes and 1/2 cup water, cover and cook until potatoes are soft, 10 to 12 minutes. Stir in lentils and tamarind pulp and season to taste with salt. Stir in spinach and cook until just wilted, 2 to 3 minutes. Season to taste with salt.

5

Plate, garnish

Divide lentils evenly between two bowls. Top with a dollop of yogurt and serve.

6

Relevant tips and techniques