Spicy Spinach and Lentil Curry- Vegan Version

Here is one of my favorite ways to eat lentils.  This time we are really bumping up the nutrition level by adding spinach to it.



You will use Masoor Lentils in this recipe.  Wash the Masoor Lentils well in cold running water.  If you see any stones, make sure you pick them out.  You can find  Masoor Lentils at your local Indian Grocers. 
start with:
1 cup of washed Masoor Lentils.
2-3 cups of water
1/2 tsp turmeric powder
1 cinnamon stick

I cooked the lentils on medium high heat for 15-20 minutes.  You will know the lentils are done when the water has cooked out and the lentils are soft and tender.  The turmeric will give the lentils a sunny yellow color.

Tip1 :  You always want to boil your lentils without salt so they cook faster.  Salt tends to slow down the cooking process.  Salt can be added at the end of the dish.
 Tip 2:  I recommend you use a large deep frying pan or nonstick wok if you cook on high heat, otherwise it tends to boil over.   If you only have saucepans, then cook on medium heat and keep an eye on it.




The Aromatics:
1 medium onion chopped
2 green chilies (serrano, jalapeno or bell pepper) chopped
2-3 garlic cloves minced
2 tsp of ginger grated
10-20 curry leaves
1 tsp mustard seed
1 tsp cumin seed
2-3 broken dried red chilies




Heat a large pan with 2 Tbs of canola oil on med-high heat.  When the oil is heated, add the seeds, curry leaves and dried chilies and fry until fragrant about 30-45 seconds.  Careful not to burn.








Now add the onions, garlic, ginger and green chilies with a little salt and fry for 1-2 minutes.









Add 4-6oz of frozen chopped spinach.  Cook until the spinach is heated through.









Add 1 cup of coconut milk.










Now add the cooked lentils.  Stir well and add salt to taste.








Simmer for 5-7 minutes. 




Serves 4-6 people with rice as part of a rice and curry meal.  Enjoy.




INGREDIENTS AT A GLANCE:

1 cup Masoor Lentils
2 cups water
 1/2 tsp turmeric powder
1 cinnamon stick
1 medium onion chopped
2 green chilies (serrano, jalapeno or bell pepper) chopped
2-3 garlic cloves minced
2 tsp of ginger grated
10-20 curry leaves
1 tsp mustard seed
1 tsp cumin seed
2-3 broken dried red chilies
6oz frozen chopped spinach
1 cup of coconut milk.


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