This simple, satisfying Lentil Curry can be made with beet greens, chard or spinach. You can use any type of lentil, but my favorite is while masoor dal. Aside from cooking the lentils, everything is done in one pot so clean up is a breeze.
Lentil Curry with Beet Greens and Potatoes
February 21, 2020
: 6
: 15 min
: 45 min
: easy
Ingredients
- 1-1/4 cup lentils
- 1 Tablespoon Coconut Oil (or Ghee)
- 1 medium onion, diced
- 3 cloves garlic, crushed or minced
- 1 cup carrot, finely chopped
- 2 Tablespoons Madras Curry powder
- 1/8 to1/4 teaspoon cayenne pepper
- 1 can tomato or 1-1/2 cups fresh or frozen tomato
- 1/2 cup stock or broth
- 2 cups potato, peeled and cubed
- 8 ounces beet greens, chard, or spinach, chopped
- 1 can coconut milk (optional)
- salt to taste
Directions
- Step 1 Rinse lentils well, and cook in boiling water until tender. Drain and set aside.
- Step 2 While lentils are cooking, heat a large saute pan, pot, or enamel lined dutch oven over medium-low heat. Add coconut oil or ghee and saute onions for about 3 minutes, until beginning to become translucent. Add garlic and carrots, and saute for another minute or two.
- Step 3 Add curry powder and cayenne pepper and saute for another minute until very aromatic. You may need to add a little more fat to keep the spices from sticking.
- Step 4 Add tomato and stock and stir to make sure nothing is stuck to the pan. Add potatoes. They do not need to be covered in liquid. Cover the pot and simmer on low heat, stirring occasionally, until the potatoes are just tender.
- Step 5 Add greens and cook until wilted and tender. Finally, add the cooked lentils and coconut milk and allow everything to simmer together for another minute or two. Salt to taste
- Step 6 Serve with basmati rice, naan, or roti.
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