I originally had intended to make this after yoga on Wednesday, but it turns out that I was in too zen of a place and lacking tomato paste. After a quick trip to Trader Joe's (the one that I can see from my patio) on the way back from running errands, I picked up some tomato paste, some Belgian raspberry beer, a hunk of fresh ginger and a double pack of tofu. I had originally intended to make the shopping trip much more substantial, but my shopping list had other plans. It laid itself to rest at the bottom of a Target shopping cart... I think.
Either way, this recipe is amazing. I don't have too much experience cooking with lentils; out of all the varieties red lentils are the easiest to cook with. Primarily they just don't take as long to cook, hence hurry curry. Another bonus is that you probably have most of these ingredients somewhere buried in your cupboards. However, if your curry powder was discovered in the back of your pantry... you might want to consider replacing it; curry powders go stale pretty fast.
Lentil Spinach Hurry Curry
Adapted from Kitchen Demure
- 1 cup red lentils
- 2 ¼ cups water
- 1 small red onion, chopped
- 2 clove garlic, minced
- 1/2 tsp ginger, grated
- 2 tbsp vegetable oil
- 2 tsp of Garam Masala
- 3 tbsp tomato paste
- A couple of handfuls of chopped spinach
- Salt and pepper to taste
- In a small to medium pan add the oil and the onions. Turn the heat to med/high and saute, stirring constantly until they soften a little.
- Add the garlic and the ginger and continue to stir. When the mixture is lightly golden, add the curry powder and stir for another 20 seconds or until you can smell the spices.
- Add the lentils and water and bring to a simmer. Let the lentils cook for 15-20 min.
- Add the tomato paste and stir to combine. Add salt and pepper to taste. Stir in the spinach leaves and serve.