Lentil & Spinach Curry

I’ve never been a big fan of beans, or anything of the like (except for green beans and bbq beans), but I’ve been trying to change that lately.  I am now a fan of black beans and lentils (I know it probably isn’t technically a bean?).  While I am a new fan of lentils, I’m a cautious fan.  I’m not completely on board, unless it’s something that sounded really REALLY good.  Like lentil & spinach curry.

I love curry.  There is an Indian restaurant in Baton Rouge that an old roommate used to bring me to and I just loved it.  I took my now hubby there and lucky for me, he loved it too.  I don’t know why we don’t cook it more often, I think we’ll have to change that.  This meal came together really quickly and was pretty healthy for you (and cheap too!).  The vegetable base it called for was a little tricky to find (I found it at Albertson’s) and a bit on the pricey side, but if you can find it I think it’s worth it.  It’s basically vegetable bouillon but you can tell that it has a bit more richness and seasoning to it.  But if you can’t find it, regular vegetable bouillon should do the trick.  I also added peanut butter, which was NOT in the recipe.  Gotta love my husband, he didn’t even bat an eye when I said “I think peanut butter would go nicely in this!”  He taste-tested and agreed with me!  But that’s your call.  I hope you enjoy it as much as we did!

Lentil & Spinach Curry

Lentil & Spinach Curry
Recipe adapted from Food and Whine

Ingredients:
2 cups lentils
3 cups water
2 tsp vegetable base (I used organic Better Than Bouillon in a jar)
2 tsp olive oil
1 onion, chopped
2 cloves garlic, chopped
3-5 tsp curry powder, depending on your taste (we like a lot!)
1 tsp fresh ginger, grated
1 tsp sugar
1 10 oz. frozen spinach, cooked and drained
1 14 oz. can crushed tomatoes
2 spoons peanut butter (optional)
salt and pepper, to taste

Method:

Rinse lentils in cold water, then combine with 3 cups of water in a saucepan over medium heat.  Once it comes to a boil, add the vegetable base and stir in.  Cover and simmer 20-25 minutes, or until all the liquid is absorbed.

While that’s cooking, heat oil over medium heat in a large skillet.  Add the onions and garlic, cook until soft.  Add the grated ginger, let cook for a minute before adding the rest of the spices.  Once fragrant, add the spinach, crushed tomatoes and lentils (I didn’t add all of the lentils, probably about 3/4 of them).  Add salt, pepper and peanut butter (if desired) and mix in well and allow to heat through.

Serve over rice, with some naan if you have it!

 

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