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Spinach & Tomato Dhal Curry

This comforting easy dhal curry is the perfect balance of spices, sweetness from the pomegranate and the earthiness of red lentils.
Course Dinner
Cuisine Indian
Keyword Dhal Curry, Indian Dhal, Quick Indian Dinner
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 336kcal
Author Debs


  • 2 tablespoons extra virgin olive oil
  • 1 inch fresh ginger thinly sliced
  • 2 cloves garlic smashed
  • 1 onion chopped
  • 1 tablespoon yellow curry powder
  • 1 1/2 teaspoons turmeric
  • 1/2 teaspoon crushed red pepper flakes
  • 3 1/2 cups water
  • 1 cup red lentils
  • 1 400 ml tin chopped tomatoes including juice
  • 1 1/2 cups packed spinach
  • kosher salt
  • handful fresh cilantro and parsley chopped

For the Tarka

  • 1/2 cup olive oil
  • 2 star anise
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds

To Serve

  • Miracle 2 Ingredient Naan Bread
  • Pomegranate arils
  • Poached egg
  • Rice optional


  • Heat the olive oil in the saucepan over a medium heat. Add the ginger, garlic and onion and slowly soften until translucent and fragrant. Add the curry powder, turmeric and chilli flakes. Cook until all the spices are fragrant.
  • Add the lentils and the water. Cook until the lentils are tender and cooked. Add the chopped tomatoes and spinach and bring to a boil. Season with salt and pepper.

To make the tarka

  • Heat the olive oil in a small sauce pan. Add all the seeds and star anise to the oil. Remove from the heat and leave to infuse for 30 minutes.
  • Serve with the naan bread and poached eggs.