After my recent success with Chana Masala, I was anxious to try another Indian dish, and this is the very best curry recipe I’ve ever made. The red lentils, spinach, tomatoes, yogurt, and spices were perfect together. I substituted a 14 oz. can of diced tomatoes for the fresh, and skipped the cilantro and additional beans. Next time I will make it the exact same way, but serve it over basmati rice instead of whole wheat couscous. There’s no heat in this dish though, so if that’s what you like, go ahead and add some pepper.
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