Spinach, Red Lentil, And Bean Curry

Ingredients

• Servings: 4
• 1 cup red lentils
• 1/4 cup tomato puree
• 1/2 (8 ounce) container plain 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
• 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 mixed beans, rinsed and drained

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 35 mins


• rinse lentils and place in a saucepan with enough water to cover. bring to a boil. reduce heat to low, cover pot, and simmer over low heat for 20 minutes. drain.
• in a bowl, stir together tomato puree and yogurt. season with garam masala, turmeric, cumin, and chile powder. stir until creamy.
• heat oil in a skillet over medium heat. stir in onion, garlic, and ginger; cook until onion begins to brown. stir in spinach; cook until dark green and wilted. gradually stir in yogurt mixture. then mix in tomatoes and cilantro.
• stir lentils and mixed beans into mixture until well combined. heat through, about 5 minutes.