The inspiration for this Spinach Yellow Curry Lentils is quite simple. I love Indian food and I love to whip up a batch of YELLOW CURRY SAUCE. The beauty of making the paste is that it makes a whole bunch and I can use it for multiple recipe ideas. I have made YELLOW CURRY LENTILS before but not with spinach. I have added spinach to my MASALA LENTILS but thought the green would be a great contrasting color to the yellow lentils.
My learning on this dish, or should I say reinforced learning, is that the yellow curry sauce goes a long way. Be sure to cook off the yellow curry sauce with oil in a skillet and do not rush this step. This step really intensifies the flavor. There is so much flexibility in working with the yellow curry sauce – foreshadow to my next post. The other learning/reminder is that we eat with our eyes. My lentil dish has the yellow from the curry and the green of the spinach – hence the title for this post. But you can see the red from the diced tomatoes and the great light purple color from the purple cauliflower. There is so much flavor and color going on in this dish!
If you think you are only a carnivore, think again. More than the color in this dish, it has lots of different textures. This dish is super hearty and you will not leave the table hungry. The lentils are very filling but I love the crunch of the cauliflower. And you know it is good for you because it has spinach. Have I told you yet that this recipe is also vegan.
The cast of characters, the broiled cauliflower and the spinach and tomatoes.
The building of the yellow curry lentils.
The Spinach Yellow Curry Lentils plated.
Spinach Yellow Curry Lentils
- 2 Cups Yellow Lentils
- 15 Ounces Coconut Milk
- 1 Tbsp Olive Oil
- 1 Bag Fresh Spinach
- 1/4 Cup Yellow Curry Sauce See Link in Post
- 1 Head Purple Cauliflower cut in florets
- 30 Ounces Diced Tomatoes Drained
Cook the lentils according to box instructions and set aside.
Take the purple cauliflower florets and bake in a 325 degree oven for 10 minutes. Finish on high broil for 2 minutes. Set aside.
In a skillet, add the oil on medium heat. Once hot, add in the yellow curry sauce and cook for 2 minutes. Add in the coconut milk, bring to a boil and reduce to a simmer. Next, add in the lentils and cook for 2 more minutes.
Add in the tomatoes and spinach and cook for a couple of minutes until the spinach wilts. Plate with the cauliflower. You can eat like this or serve over rice.
Serve and enjoy!