CHICK­PEA AND LEN­TIL CURRY

Recipe Raphaella Frame-tolmie

House and Leisure Food - - HL FOOD -

2T oil 1 large onion, chopped 1t each of ground co­rian­der, ground cumin, turmeric, garam masala 1T grated fresh ginger salt and pep­per, to taste 150g red lentils 2 medium car­rots 1 cup cau­li­flower flo­rets 300g but­ter­nut, peeled

and cubed 400ml co­conut milk 300ml veg­etable stock 1×400g tin chick­peas, drained

and rinsed 150g baby spinach juice of 1 le­mon plain yo­ghurt, fresh co­rian­der,

naan bread, to serve

Serves 6

Heat the oil in a large saucepan and sauté the onion un­til soft and translu­cent. Add the spices and ginger, and cook un­til fra­grant. Sea­son with salt and pep­per, and add the lentils, car­rots, cau­li­flower and but­ter­nut. Pour in the co­conut milk and stock. Bring to the boil and re­duce the heat to a sim­mer, cook­ing un­til the lentils are ten­der.

Add the chick­peas and spinach, and stir through un­til the spinach has wilted but is still bright green. Re­move from the heat, ad­just the sea­son­ing and add a squeeze of le­mon juice.

Serve hot with dol­lops of plain yo­ghurt, gar­nished with fresh co­rian­der leaves and with warm naan bread on the side.

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