Lentil and Spinach Masala

You can't beat a good curry and whilst I have a favourite curry that I make time and time again, I am always on the lookout for different ideas and combinations. I decided to make a veggie curry last night and played around with a few spice variations. Thankfully, it worked brilliantly and we indulged in a big bowl of masala last night. Although this is a veggie curry, it is protein packed with lentils and I've added plenty of garlic, ginger and turmeric to give an extra mid week immune boost. This recipe makes enough for 6 so we are dining on leftovers tonight!

 

 

Ingredients   1 Large Onion 2 Cloves Garlic 1 Birdseye Chili 1tsp Grated Ginger (Heaped) 1tbsp Turmeric 1tsp Ground Cumin (Heaped) 1tsp Paprika (Heaped) 2tsp Garam Masala 2 400g Tins Chopped Tomatoes 400g Tin Coconut Milk 1 Cup Green Lentils 2tsp Tomato Puree 50g Fresh Spinach   Method   Chop the onion finely and place into a large frying pan/saucepan with a drizzle of vegetable oil and a pinch of salt and pepper. Cook on a medium heat for a minute or two until soft. Chop the chili finely, crush the garlic, grate the ginger and add them all to the softened onions. Cook for another 5 minutes. Next add the spices to the pan. Stir to combine and allow the spices to cook for a minute until the aromas begin to fill the kitchen. Now add the tomatoes - fill the two empty tins with water and add these to the pan too along with the tomato puree. Stir all the ingredients to combine. Now add the lentils and coconut milk. Bring the mix to a boil and reduce to a simmer for 45 minutes or until the lentils are soft and cooked through. Finish the curry with the spinach five minutes before it is ready to serve, just so that the leaves begin to wilt. Serve the curry with steamed rice, flatbreads and a swirl of natural yogurt.

Ingredients

 

1 Large Onion

2 Cloves Garlic

1 Birdseye Chili

1tsp Grated Ginger (Heaped)

1tbsp Turmeric

1tsp Ground Cumin (Heaped)

1tsp Paprika (Heaped)

2tsp Garam Masala

2 400g Tins Chopped Tomatoes

400g Tin Coconut Milk

1 Cup Green Lentils

2tsp Tomato Puree

50g Fresh Spinach

 

Method

 

Chop the onion finely and place into a large frying pan/saucepan with a drizzle of vegetable oil and a pinch of salt and pepper. Cook on a medium heat for a minute or two until soft. Chop the chili finely, crush the garlic, grate the ginger and add them all to the softened onions. Cook for another 5 minutes.

Next add the spices to the pan. Stir to combine and allow the spices to cook for a minute until the aromas begin to fill the kitchen. Now add the tomatoes - fill the two empty tins with water and add these to the pan too along with the tomato puree. Stir all the ingredients to combine.

Now add the lentils and coconut milk. Bring the mix to a boil and reduce to a simmer for 45 minutes or until the lentils are soft and cooked through. Finish the curry with the spinach five minutes before it is ready to serve, just so that the leaves begin to wilt.

Serve the curry with steamed rice, flatbreads and a swirl of natural yogurt.