Spinach, Red Lentil, And Bean Curry
From tazoncaffeine 8 years agoIngredients
- 1 cup red lentils shopping list
- 1/4 cup tomato puree shopping list
- 1/2 (8 ounces) container plain yogurt shopping list
- 1 teaspoon garam masala shopping list
- 1/2 teaspoon ground dried turmeric shopping list
- 1/2 teaspoon ground cumin shopping list
- 1/2 teaspoon ancho chile powder shopping list
- 2 tablespoons vegetable oil shopping list
- 1 onion, chopped shopping list
- 2 cloves garlic, chopped shopping list
- 1 (1 inch) piece fresh ginger root, grated shopping list
- 4 cups loosely packed fresh spinach, coarsely chopped shopping list
- 2 tomatoes, chopped shopping list
- 4 sprigs fresh cilantro, chopped shopping list
- 1 (15.5 ounce) can mixed beans, rinsed and drained shopping list
How to make it
- Rinse lentils and place in a saucepan with enough water to cover. Bring to a boil. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain.
- In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy.
- Heat oil in a skillet over medium heat. Stir in onion, garlic, and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and cilantro.
- Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.
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