Veg friendly, easy to make and very tasty. If you like more heat/spice you may want to bump up the spices.
Spinach and Tomato Red Lentil Curry
1 cup red lentils
1/4 cup tomato paste (1/2 of a small can)
1 6-ounce tub plain yogurt (non-fat is fine)
1 tsp garam masala
1/2 tsp ground turmeric
1/2 tsp ancho chile powder
1/2 tsp diced dried garlic
1/2 tsp ground ginger
1/2 tsp dried cilantro
2 Tbsp vegetable oil
1 large onion, peeled and chopped
1 14.5-ounce can diced tomatoes
1 9-ounce bag fresh baby spinach
Sort the lentils for any debris and rinse. Put in a small saucepan and cover with water. Bring to a boil, lower the heat to low, put the lid on and let simmer gently for 15 minutes. Turn off the heat and let set for 5 more minutes. Drain off any remaining water – but if your lentils mush up that is OK and you need not drain it.
Meanwhile, mix the yogurt and tomato paste together and then mix in the seasoning/spices. Set aside. Roughly chop the spinach.
In a large skillet heat the oil over medium and cook the onion till just browning. Add in the chopped spinach and stir till it has turned deep green and is wilting. Lower the heat to medium low and add in the yogurt mixture, then the can of tomatoes (with juices) and then the lentils. Warm through till just simmering.
Serve over rice.