Creamy Lentil And Spinach Kofta Curry Recipe

About this recipe

Creamy Lentil and Spinach Kofta Curry is a delightful vegetarian dinner that combines earthy lentils and vibrant spinach in a flavorful Indian-style curry. The lentils, shaped into golden-brown koftas, provide an excellent source of plant-based protein, while the spinach contributes fiber and iron, making this dish both nutritious and satisfying. Coconut milk adds a creamy richness to the curry, perfectly complementing the aromatic spices of the Spice Kitchen Curry Blend Trio. Preparing this dish is an engaging experience, from crafting the koftas to simmering them gently in the sauce. Serve it with steamed rice or flatbread for a wholesome meal ideal for family dinners or cozy evenings. Packed with 18g of protein and just under 565 calories, this meal is a guilt-free indulgence that nourishes and delights.

Ingredients

• NaN Trs Lentils Red (Masoor Dall)
• 600G Picard Organic Spinach Leaves
• - Jalpur Rice Flour
• 1 Onion Large 1 Each
• 50G Black Garlic Cloves, 50G
• 65G Natoora Root Ginger
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 165 Ml Tropical Sun Coconut Milk Mini
• - Biona Capers In Olive Oil
• 240G Spice Kitchen Curry Blend Trio, 240G
• 400G Greenfield Himalayan Salt Fine 400G
• - Coriander Seeds Catering Size

Instructions

1. 1. Rinse the red lentils thoroughly under cold running water and soak them for 15 minutes.
2. 2. Blend the soaked lentils into a paste using a fork or handheld masher until smooth.
3. 3. Mix the lentil paste with rice flour, and season with salt and 5g of the curry blend to form a dough.
4. 4. Shape the dough into small koftas (balls) and set aside on a plate.
5. 5. Heat olive oil in a pan over medium heat and gently fry the koftas until golden brown, then remove and keep aside.
6. 6. In the same pan, sauté finely chopped onion, garlic, and ginger until fragrant and translucent.
7. 7. Add chopped tomatoes and cook until they break down into a thick sauce.
8. 8. Stir in the remaining curry blend and add spinach leaves, cooking until they wilt down completely.
9. 9. Pour in coconut milk and water, stirring to form a creamy curry base.
10. 10. Gently place the fried koftas into the curry and simmer for 10 minutes on low heat.
11. 11. Adjust seasoning with salt as needed, ensuring the flavors are balanced.
12. 12. Garnish with freshly chopped cilantro and serve warm with steamed rice or flatbread.