Spinach, Red Lentil, and Bean Curry

Ingredients

• 0.5 teaspoon ancho chile powder 
• 4 sprigs cilantro leaves fresh chopped
• 1 inch ginger root fresh grated
• 1 teaspoon garam masala 
• 2 cloves garlic chopped
• 0.5 teaspoon ground cumin 
• 0.5 teaspoon ground turmeric dried
• 15.5 ounce beans mixed rinsed drained canned
• 1  onion chopped
• 8 ounce yogurt plain
• 1 cup lentils red
• 4 cups pkt spinach fresh loosely packed coarsely chopped
• 0.3 cup tomato purée 
• 2  tomatoes chopped
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• sauce pan
• pot

Directions

1. 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.
2. Drain.
3. In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy.
4. Heat oil in a skillet over medium heat. Stir in onion, garlic, and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and cilantro.
5. Stir lentils and mixed beans into mixture until well combined.
6. Heat through, about 5 minutes.