Spinach, Red Lentil, and Green Bean Curry

If you’re in the market for a warm vegetable stew with luscious spices which will reheat well, then I’ve got a dish for you. This is a very mild curry (which you could heat up with some cayanne and/or crushed red pepper if that’s your preference) and it has notes of cinnamon from the garam masala. If that’s not your thing, you could use your favorite pre-made curry spice mixture rather than what’s listed here. This dish can easily stand on its own as a vegetarian main, or be served alongside some lovely spiced yogurt chicken (as Neil and I had it).
1 cup red lentils
1/4 cup tomato puree
1/4 cup Greek yogurt
1 teaspoon garam masala
1/2 teaspoon ground dried turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ancho chile powder
2 tablespoons vegetable oil
1 onion, chopped
1 cup fresh green beans, cut into 1-inch lengths
1 cup mushrooms, sliced thickly
2 cloves garlic, chopped
1 (1 inch) piece fresh ginger root, grated
4 cups loosely packed fresh spinach, coarsely chopped
2 tomatoes, chopped
4 sprigs fresh cilantro, chopped
1 (15.5 ounce) can garbanzo beans, rinsed and drained

  • Rinse the lentils well and place them in a saucepan with enough water to cover. Bring to a boil
  • Reduce the heat to low, cover the pot, and simmer for 20 minutes
  • Drain and set aside
  • In a bowl, stir together the tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder
  • Heat the oil in a skillet over medium heat
  • Add the onion, green beans and mushrooms; cooking until the onion begins to brown
  • Add in the garlic and ginger and stir for a minute- until you really begin to smell them
  • Stir in the spinach; cook until it’s dark green and wilted
  • Add the yogurt mixture and stir until incorporated
  • Mix in the tomatoes and cilantro
  • Stir the lentils and garbanzo beans into mixture until well combined and heated through, about 5 minutes

The inspiration for this dish came from this recipe.

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