If you’re in the market for a warm vegetable stew with luscious spices which will reheat well, then I’ve got a dish for you. This is a very mild curry (which you could heat up with some cayanne and/or crushed red pepper if that’s your preference) and it has notes of cinnamon from the garam masala. If that’s not your thing, you could use your favorite pre-made curry spice mixture rather than what’s listed here. This dish can easily stand on its own as a vegetarian main, or be served alongside some lovely spiced yogurt chicken (as Neil and I had it).


  • 1 cup red lentils
  • 1/4 cup tomato puree
  • 1/4 cup Greek yogurt
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground dried turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ancho chile powder
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 cup fresh green beans, cut into 1-inch lengths
  • 1 cup mushrooms, sliced thickly
  • 2 cloves garlic, chopped
  • 1 (1 inch) piece fresh ginger root, grated
  • 4 cups loosely packed fresh spinach, coarsely chopped
  • 2 tomatoes, chopped
  • 4 sprigs fresh cilantro, chopped
  • 1 (15.5 ounce) can garbanzo beans, rinsed and drained


  1. Rinse the lentils well and place them in a saucepan with enough water to cover. Bring to a boil
  2. Reduce the heat to low, cover the pot, and simmer for 20 minutes
  3. Drain and set aside
  4. In a bowl, stir together the tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder
  5. Heat the oil in a skillet over medium heat
  6. Add the onion, green beans and mushrooms; cooking until the onion begins to brown
  7. Add in the garlic and ginger and stir for a minute- until you really begin to smell them
  8. Stir in the spinach; cook until it’s dark green and wilted
  9. Add the yogurt mixture and stir until incorporated
  10. Mix in the tomatoes and cilantro
  11. Stir the lentils and garbanzo beans into mixture until well combined and heated through, about 5 minutes

The inspiration for this dish came from this recipe.