Spinach, Red Lentil, and Bean Curry

Spinach, Red Lentil, and Bean Curry

117 Reviews 7 Pics
  • Prep

    25 m
  • Cook

    10 m
  • Ready In

    35 m

“A very tasty vegetarian curry that will make your tastebuds water! Serve with rice or on naan.”

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Adjust Servings

Original recipe yields 4 servings



  1. 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.
  2. In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy.
  3. 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.
  4. Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.

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Reviews (117)

Rate This Recipe


I am a vegetarian, and I also don't do much dairy, so I am always looking for recipes full of fresh, colorful foods. For this one, I used silken tofu instead of yogurt, added a little lime, and used dry beans (soaked and cooked). I left out the chopped tomatoes. I also thought that there was a little something missing, so I added a bit of cayenne and salt and here was the trick: brown sugar. I am not sure how much I added (around 2 tbsp) so I would just play with it until it tasted good. Another thought, instead of the brown sugar, might be golden raisins. Once I added the brown sugar, it was DELICIOUS.



This is a good recipe. I left out the beans as I thought the lentils were enough. I do agree with the other posters that it's a bit bland. That can be fixed by either adding more onions or more spices. The next time I'll double the onions and add some cumin seed to them while frying. Also, many years ago an Indian friend told me that the secret to Indian food is frying the onions until they are a deep, golden brown and THEN adding the garlic and ginger.



This recipe was good but could have been a little spicier. It seemed to lose some of its flavor when I added all the lentils. I used frozen spinach, brown lentils, chickpeas, and cherry tomatoes cut in half, which added a nice flavor. Despite the lack of meat, my husband did not complain and complimented me on the dish. Next time I think I will put in more of the spices and roast them in the pan with the onion and oil. That seems to bring out the flavor in Indian food.

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Amount Per Serving (4 total)

  • Calories
  • 328 cal
  • 16%
  • Fat
  • 8.3 g
  • 13%
  • Carbs
  • 51.9 g
  • 17%
  • Protein
  • 18 g
  • 36%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 633 mg
  • 25%

Based on a 2,000 calorie diet



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Red Lentil Curry


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Spinach and Tomato Dal (Indian Lentil Soup)