Turmeric is one of nature’s most powerful healing and anti-inflammatory foods, which makes it convenient for those of us who like to cook Indian food that it is also such an essential ingredient in curries. Earthy, slightly bitter, and ranging from aromatic to pungent in taste, turmeric is difficult to take just on its own, but it makes for a delicious background to other Indian seeds and spices.
This simple, nourishing and easy-to-digest red lentil and spinach curry is seasoned with a flavorful variety of aromatic seeds and spices including fennel and fenugreek seeds and, if you can get them, peppery nigella seeds. As such, this creamy curry is spiked with a little more than the usual amount of turmeric, making it a great way to get more of this wonderful food in your diet.
|Turmeric Spiked Red Lentil and Spinach Dal|
|Recipe by Lisa Turner
Published on September 25, 2016
Simple, creamy and nourishing red lentil and spinach curry seasoned with Indian seeds, spices and turmeric
Makes 4 servings
This is my contribution to Meat Free Mondays, a weekly event hosting by Jacqueline of Tinned Tomatoes, and also My Legume Love Affair, a monthly event celebrating the goodness of legumes, administered by me and kindly hosted this month by Nupur of The Veggie Indian.
Other lentil dishes to enjoy from my kitchen:
Spicy Lentil Patties with Sun-Dried Tomatoes
Thai-Style Creamy Coconut Lentil Mushroom Soup
Curried Lentil Vegetable Soup with Roasted Chickpeas
Mixed Dal Palak (Lentils with Spinach and Tomato)
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