Are you in the mood for a lightning–speed recipe that’ll put any superhero to shame? Look no further. This brilliant lentil curry with spinach can be ready, served, and enjoyed in just 15 minutes!
There are days after work when time is of the essence, and we need a quick, easy, and preferably nutritious dinner without sacrificing our refined taste buds. In other words, weeknight-friendly with a sprinkle of wholesome “indulgence”!
This recipe checks all of those boxes! Incredibly easy to prepare and wonderfully decadent. A true lifesaver when you’re strapped for time on weeknights. 😉
Thanks to canned lentils (similar to the White Bean Curry), we can cut down on prep time considerably and dinner will be ready in no time at all!
Ingredients
To create the spinach lentil curry, you’ll only require a few simple ingredients:
Here are some additional tips and alternatives regarding the selected ingredients:
- Lentils: This refers to canned brown lentils. Readily available at most grocery stores. You can typically find them in the aisle where they keep canned vegetables.
- Spinach: I used baby spinach in this recipe. The standard package size is 5 oz. Feel free to use regular fresh spinach but keep in mind that it has a slightly more pronounced spinach flavor.
- Curry paste: Alternatively, you may also use yellow Thai paste.
- Greek yogurt: Incorporating Greek yogurt beautifully counterbalances the dish’s spiciness while adding a delightful creaminess. I used Greek yogurt in this recipe. Simply choose the milkfat percentage of your preference. If you’re looking for a vegan alternative, try plain soy yogurt or coconut milk instead
Recipe Tips
- In a strainer, thoroughly rinse and drain the canned lentils until no foam remains.
- Season the dish generously. We all know that herbs and spices can make or break a dish! 😉 If you’re unfamiliar with Thai curry paste, add it gradually. Then adjust according to your level of spice tolerance.
- When it comes to visual appeal, serving your curry with creamy dollops of Greek yogurt will turn your dish into a feast for the eyes! You may, however, mix it straight into the curry as well. As always, your choice, my friend!
- This recipe is what you would consider a “dunkable” one-pot dish. It is designed to be served with flatbread, baguette, or something similar. Omitting the bread might leave your tummy still growling afterward. And we can’t have that. So, let’s make sure to add some bread to the mix
- Depending on how much flatbread will be used for “dunking” purposes, I’d say the recipe will yield approximately 2-3 servings.
Storage and Shelf Life
When stored in an airtight container in the fridge, the curry will last up to 2 days.
In case the dish becomes too “watery”, either skim off the liquid or add more yogurt to thicken it back up.
More quick and healthy recipes
Looking for similar weeknight dinner ideas? I’ve got you covered:
Lentil Spinach Curry
Ingredients
- 1 small onion
- 1 garlic clove
- 1 tbsp olive oil
- 1 tsp red Thai curry paste
- 9.5 oz. canned lentils drained weight
- 14.5 oz. 1 can diced tomatoes
- 5 oz. baby spinach
- salt, black pepper
- paprika powder ground, curry powder, cumin
- ½ cup Greek yogurt
- Fresh parsley
Instructions
- Finely chop the onion and garlic clove, then sauté in olive oil.
- Add the Thai curry paste to the above and let everything cook for a minute or two.
- Thoroughly rinse and drain the lentils and add them to the pot along with the diced tomatoes. Bring everything briefly to a boil, then toss in the baby spinach.
- Allow the curry to simmer until the spinach breaks down and becomes tender. Liberally season to taste with the spices indicated in the recipe.
- Serve and garnish with creamy dollops of Greek yogurt and fresh parsley.
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