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Red Lentil Curry with Spinach

For those who love savory flavor without a lot of heat, this tikka masala curry gets its texture from hearty lentils and spinach served over cauliflower rice.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
564 calories per serving


> 1 1/2 cups  lentils
> 1 (14.5 oz) can whole tomatoes
> 1 onion
> 2 tbsp ghee
> 2 tbsp minced garlic
> 1 (15 oz) jar tikka masala curry simmer sauce
> 1/2 tsp mustard seed
> 3 cups cauliflower rice
> 1 (16 oz) pkg Nature's Promise® Organic Cut Leaf Spinach


Bring lentils, tomatoes, and 4 cups water to a boil. Lower the heat and simmer, covered, for 10 min.
While lentils cook, slice the onion into rings. Heat the ghee in a frying pan. Add the onions and garlic, and cook for 3 min., or until fragrant. Stir in the simmer sauce and mustard seed. Cook for an additional 5 min.
Add the curry mixture and cauliflower rice to the lentils and simmer for 5 min., covered. Season with salt (in moderation) and pepper to taste.
Meanwhile, heat the spinach according to package directions and drain any excess liquid. Add the spinach to the lentils and serve immediately.

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