Spinach and Lentil Curry

Lentil and Spinach Curry
Continuing to feel a bit ill , recommended that I consume plenty of spicy food and sweat it out , so a very quick curry eaten in front of the tv under a blanket. But served in the lovely bowl my brother sent back from his travels the blue version having made its appearance previously with the Oyster Mushroom and Pak Choi Soup

This is all kind of store cupboard ingredients , with the addition some fresh spinach from the vegebox its a good way to use it up if it is getting a little wilted

If you have some fresh coriander or methi leaves this would also be good , for a milder creamy taste you could aslo add a little coconut milk approx 100ml per person)

The recipe below is for one very hungry person , two if you make some rice or serve with pitta bread.

Lentil and Spinach Curry

100g of red lentils
4 large handfuls of spinach
2 cloves of garlic – finely chopped
1small onion finely chopped
250g of tinned plum tomatoes
1/2 tsp of cumin seed
1/2 tsp coriander seed
1/2 tsp minced red chilli
1tsp of paprika
1tsp of tumeric
2 cardamon pods , crushed
1/2 pint of boiling water
Sunflower Oil

  1. Crush all the spices in a mortar and pestle then fry in a little oil,
  2. Add the garlic and onion and cook till soft
  3. Add the lentils and pour over the boiling water , simmer for apporoxiamtely 25 minutes adding the tomatoes after 5 minutes and the spinach for the last 5 minutes
  4. You can add more water if it starts to look a little dry

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This entry was posted in Casseroles, Curries and Chillis, December, Winter and tagged , , , . Bookmark the permalink.

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