Skip to content

Curry di spinaci e lenticchie rosse

Picture is coming soon How it should look like - Now do it better!

Andre found this recipe by chance, and the first time I made it, it was already perfect! I really thought, I wouldn't change anything, it's great! I wanted to find new recipes to eat spinach, because spinach are a super food, full of good nutrients - but often I don't know how to cook them, and I find them a bit underwhelming... Because they seem so much food when they are fresh, but as soon as you steam them, the become just a tiny portion. But with this recipe, this problem doesn't exist, as we will blend them in a delicious cream for the curry!

Ingredients (for 2 people)#

  • Cumin seeds: 1/2 tsp
  • Curry powder: 1/2 tsp
  • Ground coriander: tiny pinch
  • Turmeric powder: tiny pinch
  • Chilli flakes: tiny pinch
  • Fresh spinach: 125-150 gr
  • Cashew nuts: 23-25 gr
  • Oat or soya milk: 135 ml
  • Olive oil: 1 tbsp
  • Onion: 1 small
  • Carrot: 1 small
  • Garlic: 2 cloves
  • Tomato paste: 1 tsp
  • Vegetable broth: half cube and 400 ml of water
  • Red lentils: 160 gr
  • Lemon juice: 1-2 tsp, to taste

Method#

  1. First, put the cashew to soak in hot water. They need to stay at least 10 minutes
  2. Then let's start with the curry. Put the olive oil in a pan. Chop the onion and let it fry until tender (usually 5-7 minutes)
  3. Then chop the carrot and garlic too, and add them to the pan to season for a couple of minutes
  4. Add the tomato paste and the spices (cumin seeds, curry, coriander, turmeric, chilli flakes). Leave them to season for a couple of minutes more. If they start to stick on the pan, add a pinch of water
  5. Add the broth and red lentils, and simmer until the lentils are soft - usually around 15-20 minutes
  6. In the meantime, prepare the spinach cream. First of all, rinse the fresh spinach. Put them in a pot with a lead, put it on low/medium flame until they have softened. It will take a few minutes, not long
  7. Once the spinach are ready, put them in a blender. Drain the cashew and add them too; and the oat/soya milk. Then blend until you obtain a smooth green cream
  8. Once the lentils have softened, add the spinach cream to the curry, and cook for another 5 minutes. Taste and adjust the flavour with salt, if needed
  9. Turn off the heat and add the lemon juice. I suggest adding just 1 tsp, stir and taste, and if it's not too acidic, then add a bit more lemon juice, according to your taste
  10. Now it's ready!

Tips#

You can eat it with rice or bread. I'd recommend it with bread, seasoned with some olive oil. But that's my personal taste, as I'm not much of a rice person. But try, experiment and see! It's also really good just on its own. Enjoy!