Creamy red lentils, tender spinach and warming spice make this dal a simple bowl of comfort with a lively Hot Madras kick. It is inexpensive, filling and cooked in one pan, with fresh lemon at the end cutting through the richness and bringing all the flavours to life.

🔥 Our Hot Madras Curry Powder is perfect here because the lentils absorb its chilli and aromatic spices as they soften. The result is a deeply flavoured plant-based meal that feels far more indulgent than its short ingredient list suggests — ideal with rice, naan or simply a big spoon.

🧾 Ingredients

• 250g red lentils, rinsed
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbsp grated ginger
• 1 1/2 tbsp Hot Madras Curry Powder
• 400g chopped tomatoes
• 700ml vegetable stock
• 150g baby spinach
• Juice of 1/2 lemon

👩‍🍳 Instructions

1. Heat the oil in a saucepan and soften the onion for 5 minutes.
2. Add the garlic, ginger and Hot Madras Curry Powder and cook briefly until fragrant.
3. Stir in the lentils, tomatoes and stock.
4. Simmer gently for 25 minutes, stirring occasionally, until the lentils are soft and creamy.
5. Fold in the spinach until wilted and finish with lemon juice.

⏱️ Timings

Prep: 10 minutes | Cook: 30 minutes | Serves: 4

🍽️ Serving Suggestions

Serve with rice, naan or spoon into bowls with fresh coriander and sliced spring onion.

✨ Why This Recipe Works

Red lentils mellow the chilli heat while absorbing the blend's aromatic spices.

⚠️ Allergy Notes

Hot Madras Curry Powder contains mustard seed and celery. Check your vegetable stock if you have allergies.

🌶️ Try It With

Try Hot Curry Powder, Vindaloo Masala, Garam Masala or Medium Curry Powder.

🍽️ More Recipes Using Hot Madras Curry Powder

Chicken & Coconut Curry · Beef & Potato Curry · Prawn & Tomato Curry · Aubergine & Chickpea Traybake · Paneer & Pepper Rice Bowls

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