Golden Lentils Vindaloo
A golden Indian lentil vindaloo with tomatoes, potatoes and spinach, spiced with curry leaves, coriander powder and garam masala, served with naan.
Total time
48 min
Prep
18 min
Cook
30 min
Difficulty
hard
Cuisine
Indian
veganvegetarian
Ingredients
500glentils
1tomatoes
200gpotatoes
200gspinach
1 cupnaan
1 tspcurry leaves
1 tbspcoriander powder
2 tspgaram masala
1 tbspolive oil
to tastesalt and black pepper
Instructions
1
Rinse and season the lentils, then sear them over medium-high heat until well browned, about 5 minutes.
2
Add the tomatoes, potatoes and spinach, cooking until softened, about 4 minutes.
3
Stir in the curry leaves, coriander powder and garam masala for 2 minutes.
4
Warm the naan separately.
5
Let the lentils simmer for about 5 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
Serve hot over the naan, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
425
Protein
19.7g
Fat
9g
Carbs
69.1g
Fiber
14.7g
Sodium
350mg
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