Baked Vegetable and Lentil Curry with Tomato and Spinach

A comforting baked curry featuring tender lentils, vegetables, and fresh spinach simmered in a rich tomato base.

Cuisine: Indian

Category: Indian

Prep: 20 minutes. Cook: 60 minutes.

Serves 4.

Ingredients

• 1 cup, dried lentil
• 1 medium, diced carrot
• 1 medium, diced zucchini
• 2 medium, diced tomato
• 2 cups, fresh spinach
• 1 small, finely chopped onion
• 2 cloves, minced garlic
• 1 inch, grated ginger
• 1 tsp cumin seed
• 1 tsp coriander seed
• 1/2 tsp turmeric
• 1 cup vegetable broth

Instructions

1. Step 1: Preheat oven to 375°F (190°C). In a large bowl, combine 1 cup dried lentil, 1 medium carrot diced, 1 medium zucchini diced, 2 medium tomatoes diced, 2 cups fresh spinach, 1 small onion finely chopped, 2 cloves garlic minced, and 1 inch grated ginger. Add 1 tsp cumin seed, 1 tsp coriander seed, 1/2 tsp turmeric, and 1 tsp salt.
2. Step 2: Mix in 1 cup vegetable broth and 1/2 cup coconut milk, then transfer to a 9x13 inch baking dish.
3. Step 3: Cover the dish with foil and bake for 45 minutes. Uncover and bake for an additional 15 minutes until lentils are tender and sauce has thickened.
4. Step 4: Let rest for 5 minutes before serving to allow flavors to meld.