Spinach & Lentil Curry

Spinach and Lentil Curry (Daal) is a hearty, flavorful dish that proves plant-based meals can be just as satisfying and delicious as meat-based ones. Inspired by traditional Indian flavors, this curry combines lentils with aromatic spices and tender spinach for a comforting and nutritious meal. Whether you’re a seasoned vegetarian or just looking to add more plant-based dishes to your weekly rotation, this dish is sure to impress.

The star of this curry is the lentils, which provide a great source of protein and fiber. They cook down to a soft, creamy texture, absorbing all the spices and flavors from the dish. To start, I sauté a blend of onion, garlic, and spices, including red chili powder, ground coriander, curry powder, cumin, and a touch of turmeric in my favourite wok (perfect for curries). These spices infuse the lentils with a deep, aromatic flavor, creating a base that's rich in savory heat and complexity.

Roma tomatoes are added to give the curry a fresh, slightly tangy contrast to the earthy spices, while a chicken bouillon cube adds a savory richness that ties everything together. Once the lentils have softened and absorbed the flavors, fresh spinach is stirred in, adding color and nutrients. The spinach wilts perfectly into the curry, making it tender and flavorful without losing its vibrant green color. A squeeze of lemon juice at the end balances out the richness of the dish, giving it a fresh, zesty finish.

Leftovers

One of the best things about this spinach and lentil curry is how well it stores. It refrigerates perfect, perhaps even more flavourful the next day. It's ideal for meal prep and makes for an easy lunch throughout the week. Due to the nature of the lentils, the curry may firm up after being stored in the fridge- just add a couple splashes of water when reheating and its good as new.