Spinach, lentil and coconut milk curry
After a particularly decadent valentines dinner and a very busy next day, I asked my housekeeper to cook us one of our favorite healthy dinners. I have taught my housekeeper a few staple vegetarian meals, which she cooks for Adam mostly while I’m away but sometimes also when I’m really busy and know I won’t get the time to cook. This is one of her best meals. It is the perfect balance of flavors and textures, leaving you feeling satisfied and nurtured.
The one thing I have to mention though is, if you plan on cooking lentils, you really have to check them for stones. There are often stones the same size as a lentil which don’t get picked up by the sorting machines and this can really spoil a meal. I use a white plate or bowl and pour a thin layer over the bottom and then it’s much easier to see if there are any stones and continue until you have as many lentils are you need.
Spinach and lentil curry
Serves 4 – 6
2 Tbsp of olive oil
1 medium sized onion, finely chopped
2 cloves of garlic, finely chopped
2 tsp of ginger, finely chopped
1 tsp of cumin
1 tsp of turmeric
1 tsp of garam masala
1 tsp of coriander
chilli to taste
Salt to taste
3 large tomatoes, finely chopped or one 400g can of tomatoes
1 400g can of coconut cream or milk
150g of English spinach (if you can only find Swiss chard, trim and wash it well)
1 cup of cooked lentils or one can on lentils drained
In a medium sized pot fry the onions until translucent. Add the garlic, ginger and spices and fry for a minutes. Add the tomatoes and cook for a few minutes. Add the coconut milk and simmer until it has become a nice thin gravy. Add the lentils and the spinach and remove from the heat. Allow the heat from the pot to cook the spinach. If using Swiss chard simmer for a few minutes until it is tender.
Serve with basmati rice.
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