Spinach and Mushroom Curry with Red Lentils
Creamy curry with chunky golden mushrooms and spinach. No cream or coconut milk needed, just plenty of fiber and plant protein from red lentils. Top with cilantro and pickled onions and serve with warm naan or rice.
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Ingredients
- 500 g chestnut mushrooms cut into chunky pieces
- 4 tbsp olive oil divided
- 1 large onion finely diced
- 2 tsp nigella seeds or mustard seeds
- 5 dried curry leaves or a few fresh ones
- 4 garlic cloves minced
- 1 tbsp fresh ginger grated, about a thumb-sized piece
- ½ fresh green chili diced, optional
- 1 tsp ground cumin
- 2 tsp garam masala
- ½ tsp ground turmeric
- ½ tsp black pepper
- 2 tbsp tomato paste
- 100 g red lentils rinsed well
- 500 ml vegetable stock or chicken stock, plus a splash of hot water as needed
- 200 g chopped tomatoes half a 400 g can
- 200 g spinach baby spinach or large leaves, roughly chopped
- 1 tsp salt divided
To serve
- fresh coriander (cilantro) or parsley chopped
- quick pickled red onions
- basmati rice, naan or flatbread
- plain yogurt or cucumber raita optional
Instructions
- Wipe the mushrooms with kitchen paper and slice in 1/4 inch slices.
- Heat 2 tbsp oil in a large pan over medium-high heat. Add the mushrooms in a single layer (in two batches if your pan is small) and leave them for 3 to 4 minutes until golden underneath. Stir and cook for another 3 to 4 minutes. Season with ½ tsp salt once browned, then tip them onto a plate.500 g chestnut mushrooms, 2 tbsp olive oil, 0.5 tsp salt
- Rinse the lentils and set aside. Peel and chop the onion. Peel and finely mince or grate the garlic and ginger. Chop the chili finely, removing the seeds if you prefer it milder.
- Lower the heat to medium, add the remaining 2 tbsp oil and the onion. Cook for 5 minutes until soft and lightly golden.2 tbsp olive oil, 1 large onion
- Add the nigella seeds and curry leaves and let them sizzle for about a minute. Stir in the garlic, ginger and chili for 1 minute, then the cumin, garam masala, turmeric and black pepper for 30 seconds.2 tsp nigella seeds, 4 garlic cloves, 1 tbsp fresh ginger, ½ fresh green chili, 1 tsp ground cumin, 2 tsp garam masala, ½ tsp ground turmeric, ½ tsp black pepper, 5 dried curry leaves
- Add the rinsed red lentils and the stock, partly cover and simmer for about 20 minutes, stirring often. Keep a splash of hot water ready in case it starts to catch. They’re ready when they’re soft and almost mushy, which is what makes the sauce creamy.100 g red lentils, 500 ml vegetable stock
- Make a little space in the pan, add a drizzle of oil and stir in the tomato paste. Cook for 1 to 2 minutes until it darkens slightly and starts to stick to the pan.2 tbsp tomato paste
- Stir in the chopped tomatoes and simmer for 5 minutes, stirring so the base doesn't catch. Taste and adjust the seasoning if needed.200 g chopped tomatoes, 0.5 tsp salt
- Add the spinach a handful at a time, pressing it into the curry until wilted, about 2 minutes. Stir the mushrooms back in to warm through, then take off the heat.200 g spinach
- Spoon over rice or serve with naan, scatter with coriander or parsley, and top with pickled red onions and a spoonful of yogurt or raita.fresh coriander (cilantro) or parsley, quick pickled red onions
Notes
Salt the mushrooms only once they've browned. Salting early draws out their water, so they steam instead of turning golden.
Fresh curry leaves work too: clear a little space in the middle of the pan, add a drizzle of oil and let them sizzle for a few seconds before stirring through.
Rinse the lentils before you start and leave them to drain while the mushrooms brown, so they cook faster.
Wait for the lentils to soften before adding the tomatoes because acid slows down how quickly lentils break down.
The curry thickens as it stands. Loosen leftovers with a splash of water or stock when reheating.
Store in an airtight container in the fridge for up to 3 days.
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Nutrition
Calories: 300kcalCarbohydrates: 33gProtein: 13gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 1556mgPotassium: 1342mgFiber: 11gSugar: 8gVitamin A: 5151IUVitamin C: 25mgCalcium: 125mgIron: 5mg
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