Easy Homemade Lentil and Spinach Curry with Garlic Flatbreads
Craving comfort in a bowl? This easy lentil and spinach curry is hearty, wholesome, and packed with flavor! Pair it with warm, garlicky flatbreads, and you've got a meal that’s pure magic—perfect for any night! Let’s cook up some cozy vibes together!
5.0 out of 5 (2 ratings)
Prep Time
20 minutes
Cook Time
30 minutes
Servings
4 servings
Cuisine
Indian
Ingredients
- •1 cup dried red lentils
- •4 cups vegetable stock
- •2 tablespoons olive oil
- •1 large onion, finely chopped
- •3 garlic cloves, minced
- •1 tablespoon grated ginger
- •2 teaspoons garam masala
- •1 teaspoon ground cumin
- •1 teaspoon turmeric
- •1/2 teaspoon chili powder
- •1 can (14 ounces) diced tomatoes
- •4 cups fresh spinach
- •Salt and pepper to taste
- •2 cups all-purpose flour (for flatbreads)
- •1/2 teaspoon baking powder (for flatbreads)
- •1/2 teaspoon salt (for flatbreads)
- •3/4 cup plain yogurt (for flatbreads)
- •1/4 cup water (for flatbreads)
- •2 tablespoons butter, melted (for brushing flatbreads)
- •2 garlic cloves, finely minced (for brushing flatbreads)
Instructions
- 1
Rinse the lentils under cold water until the water runs clear, then set aside.
- 2
In a large pot, heat olive oil over medium heat and sauté the onion until softened, about 5 minutes.
- 3
Add garlic, ginger, garam masala, cumin, turmeric, and chili powder. Cook for another 1-2 minutes or until fragrant.
- 4
Stir in the diced tomatoes and cook for 3 minutes.
- 5
Add the rinsed lentils and vegetable stock. Stir well, bring to a boil, then reduce heat to a simmer. Cook for 20-25 minutes, stirring occasionally, until lentils are soft.
- 6
Add fresh spinach to the pot and cook for another 2-3 minutes, until wilted. Season with salt and pepper to taste.
- 7
While the curry is cooking, prepare the flatbreads. In a bowl, mix together flour, baking powder, and salt.
- 8
Add yogurt and water to the flour mixture and stir until a soft dough forms. Knead the dough for 2 minutes on a floured surface.
- 9
Divide the dough into 6 equal portions and roll out each piece into a thin circle.
- 10
Heat a dry skillet over medium-high heat and cook each flatbread for 1-2 minutes per side, until puffed and golden brown spots appear.
- 11
In a small bowl, mix melted butter and minced garlic. Brush the warm flatbreads with the garlic butter before serving.
- 12
Serve the lentil and spinach curry alongside the garlic flatbreads.
Nutrition Information
Calories
420 calories (per serving)
Protein
15g
Carbs
65g
Fat
10g
Frequently Asked Questions
Q: Can I use a different type of lentil for this recipe?
A: Yes, you can use green or brown lentils instead of red lentils, but keep in mind that they take longer to cook and have a firmer texture. You may need to increase the simmering time and adjust the amount of vegetable stock slightly to ensure the lentils cook fully.
Q: What can I substitute for fresh spinach?
A: If you don’t have fresh spinach, you can use frozen spinach. Thaw it and squeeze out excess water before adding it to the curry. Alternatively, you can use other leafy greens like kale or Swiss chard, though they may take a few extra minutes to cook down.
Q: How do I store and reheat leftovers?
A: Store the lentil curry in an airtight container in the refrigerator for up to 4 days. The flatbreads can be stored at room temperature in a zip-top bag for up to 2 days or in the refrigerator for 4 days. To reheat the curry, warm it in a pot over low heat, adding a splash of water or stock if it has thickened too much. Flatbreads can be reheated in a dry skillet over medium heat or wrapped in foil and warmed in the oven.
Q: Can I make the flatbreads without yogurt?
A: Yes, you can substitute the yogurt with an equal amount of plant-based yogurt for a dairy-free option, or use buttermilk or regular milk instead. If using milk, start with slightly less water in the dough and add more as needed to achieve the right consistency.
Q: Why is my curry too thick or too thin?
A: If your curry is too thick, add more vegetable stock or water, a little at a time, until it reaches your desired consistency. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce the liquid. Stir occasionally to prevent sticking.
Q: Can I make this recipe spicy or milder?
A: To make the curry spicier, increase the amount of chili powder or add a pinch of cayenne pepper. For a milder version, reduce or omit the chili powder. You can also serve the curry with a dollop of yogurt to balance the heat.
Q: What are some variations or serving suggestions for this dish?
A: You can add cooked chickpeas or diced sweet potatoes for extra texture and flavor. Serve the curry over steamed rice or quinoa for a heartier meal. Additionally, top with a squeeze of lemon juice, fresh cilantro, or a drizzle of coconut milk for added freshness and richness.
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