Vegetarian Red Lentil Curry with Spinach

    1 day 21 hours

    This tasty vegetarian curry combines lentils and mixed beans with fresh spinach, curry spices, yoghurt and tomatoes.

    182 people made this

    Serves: 4 

    • 190g red lentils
    • 4 tablespoons tomato purée
    • 120g (1/2 cup) low fat-natural yoghurt
    • 1 teaspoon garam masala
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon chilli powder
    • 2 tablespoons vegetable oil
    • 1 onion, chopped
    • 2 cloves garlic, chopped
    • 2.5cm piece fresh ginger, grated
    • 120g fresh spinach, washed, dried and coarsely chopped
    • 2 tomatoes, chopped
    • 1 tablespoon chopped fresh coriander
    • 400g can mixed beans, rinsed and drained

    Prep:10min  ›  Cook:35min  ›  Extra time:1day20hr15min  ›  Ready in:1day21hr 

    1. Rinse lentils and place in a saucepan with enough water to cover. Bring to the boil. Reduce heat to low, cover pot, and simmer for 20 minutes, or until tender. Drain.
    2. In a bowl, mix together tomato purée and yoghurt. Add garam masala, turmeric, cumin and chilli powder. Stir until creamy.
    3. Heat oil in a frying pan over medium heat. Stir in onion, garlic and ginger and cook until onion begins to brown. Stir in spinach and cook until wilted. Gradually stir in yoghurt mixture, then mix in tomatoes and coriander.
    4. Stir in lentils and mixed beans until well combined and heat through, about 5 minutes.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (145)


    I am a vegetarian, and I also don't do much dairy, so I am always looking for recipes full of fresh, colorful foods. For this one, I used silken tofu instead of yogurt, added a little lime, and used dry beans (soaked and cooked). I left out the chopped tomatoes. I also thought that there was a little something missing, so I added a bit of cayenne and salt and here was the trick: brown sugar. I am not sure how much I added (around 2 tbsp) so I would just play with it until it tasted good. Another thought, instead of the brown sugar, might be golden raisins. Once I added the brown sugar, it was DELICIOUS.  -  28 Nov 2006  (Review from Allrecipes US | Canada)


    This is a good recipe. I left out the beans as I thought the lentils were enough. I do agree with the other posters that it's a bit bland. That can be fixed by either adding more onions or more spices. The next time I'll double the onions and add some cumin seed to them while frying. Also, many years ago an Indian friend told me that the secret to Indian food is frying the onions until they are a deep, golden brown and THEN adding the garlic and ginger.  -  02 Sep 2009  (Review from Allrecipes US | Canada)


    This recipe was good but could have been a little spicier. It seemed to lose some of its flavor when I added all the lentils. I used frozen spinach, brown lentils, chickpeas, and cherry tomatoes cut in half, which added a nice flavor. Despite the lack of meat, my husband did not complain and complimented me on the dish. Next time I think I will put in more of the spices and roast them in the pan with the onion and oil. That seems to bring out the flavor in Indian food.  -  14 Mar 2008  (Review from Allrecipes US | Canada)