Red And Green Curry

1 cup red lentils
¼ cup crushed tomatoes
½ cup plain yogurt
1 tsp garam masala
½ tsp ground turmeric
1 tsp ground cumin
1 tsp ancho chili powder
2 tsp olive oil
1 white onion, chopped
5 cloves garlic, chopped
1 (2 inch) piece fresh ginger root, grated
4 cups loosely packed fresh spinach, coarsely chopped
2 tbsp water
2 large tomatoes, chopped
4 sprigs fresh cilantro, chopped (optional)

Rinse lentils and place in a saucepan with enough water to cover. Bring to a boil.
Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain.
In a bowl, stir together tomato puree and yogurt.
Season with garam masala, turmeric, cumin, and chili powder. Stir until creamy.
Heat oil in a skillet over medium heat.
Stir in onion, garlic, and ginger and cook until onion begins to brown.
Stir in spinach and water; cover and cook until dark green and wilted.
Gradually stir in yogurt mixture. Then mix in tomatoes and cilantro.
Stir lentils into mixture until well combined.
Heat through, about 5 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user JO_JO_BA.