Lentil & spinach curry
A WONDERFUL, filling and creamy dahl which can be eaten on its own or as a side dish. SERVES 4
● 3 tbsp olive oil or coconut oil ● 1 medium onion chopped ● 2 garlic cloves, peeled and chopped
● 1-2 chillies, finely chopped (or 1-2 tsp dried chilli flakes)
● 2cm piece of fresh ginger, peeled and diced
● 1 tsp each of: cumin seeds, ground coriander, ground turmeric ● Juice of half a lemon ● 1 large tin of coconut milk
● 1 x 400g tin green lentils, drained (or 200g green lentils rinsed, plus 200300ml extra water)
● 100g mature spinach leaves defrosted or fresh (or kale, stalks removed),
● 200g paneer cheese, chopped into 2cm cubes (optional); or 100g of roasted cashews if you’re avoiding dairy. IN A medium-sized pan or casserole with a lid, gently sweat the onion in the oil for 5 minutes. Stir in the garlic and cook for another minute before stirring in the rest of the spices and ginger. Cook for 2 minutes before adding the lemon juice, coconut milk and the lentils (along with the extra water if using dried lentils). Cover with a lid. Boil gently for 5 minutes, stirring occasionally and adding more water if needed (increase the cooking time to about 20 minutes for dried lentils). While the lentils are softening, stir in the greens and cook for 3-5 minutes. Scatter the fresh coriander on top, along with either the paneer cheese or cashews. Season well with salt and black pepper. Serve with a cucumber raita and a couple of tablespoons of cauliflower or red or brown rice.