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Red and Green Curry Recipe

  • 4servings
  • 45minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids
VitaminsA, B2, B3, C, E, P
MineralsManganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup red lentils

  2. 1/4 cup crushed tomatoes

  3. 1/2 cup plain yogurt

  4. 1 tsp garam masala

  5. 1/2 tsp ground turmeric

  6. 1 tsp ground cumin

  7. 1 tsp ancho chili powder

  8. 2 tsp olive oil

  9. 1 white onion , chopped

  10. 5 cloves garlic , chopped

  11. 1 (2 inch) piece fresh ginger root, grated

  12. 4 cups loosely packed fresh spinach , coarsely chopped

  13. 2 tbsp water

  14. 2 large tomatoes , chopped

  15. 4 sprigs fresh cilantro , chopped

Instructions Jump to Ingredients ↑

  1. Rinse lentils and place in a saucepan with enough water to cover. Bring to a boil.

  2. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain.

  3. In a bowl, stir together tomato puree and yogurt.

  4. Season with garam masala, turmeric, cumin, and chili powder. Stir until creamy.

  5. Heat oil in a skillet over medium heat.

  6. Stir in onion, garlic, and ginger and cook until onion begins to brown.

  7. Stir in spinach and water; cover and cook until dark green and wilted.

  8. Gradually stir in yogurt mixture. Then mix in tomatoes and cilantro.

  9. Stir lentils into mixture until well combined.

  10. Heat through, about 5 minutes.

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