this is a really simple, but full-of-flavour lentil curry that can be packed out with any veg you can find!
SERVES 5- COOKING TIME: 1 HOUR (COOKING AND PREP COMBINED)
INGREDIENTS:
- 2 large onions, sliced
- thumb-sized piece of ginger, peeled and thinly sliced
- 4 cloves of garlic, finely sliced
- 1 green chilli, finely sliced
- 2tsp black mustard seeds
- 2tsp cumin seeds
- 300g red split lentils
- can of coconut milk
- 1tsp tumeric
- 2tsp garam masala (or mild curry powder)
- 4 large tomatoes , roughly chopped
- 2tsp ground coriander
- vegetable stock
- salt to season
- spinach
- fresh coriander
- lemon juice
- rice to serve
METHOD:
- Begin by washing the lentils. I find it easiest to place them in a sieve and run under cold water, using your hands to wash through. Leave them to one side.
- In a large saucepan, heat vegetable oil over a low heat. Add in the whole spices, a fry until they release their aromas/until the mustard seeds begin to pop. Then add in the onions and gently fry for a around 5 minutes or until soft.
- Next, add in the garlic chilli and fry for an extra few minutes.
- Keeping the heat on low, add in ground spices and the chopped tomatoes and cook down for 5 minutes until the tomatoes become mushy and release their juices. Use your spoon/spatula to help break this down further. After a while, pour in the lentils and give everything a thorough mix together to ensure everything is coated.
- Pour in just enough vegetable stock to cover the lentils and empty in the tin of coconut milk. Mix through, bring to the boil, reduce the heat and cover. Let the dhal cook for about 30 mins, or until the lentils are soft and the curry has thickened. Once cooked, season.
- Add in as much spinach as you like, and give everything a good mix to make sure the it has all wilted.
- Serve alongside rice, with a good squeeze of lemon juice!
a-moos-bouche 