Thursday, March 24, 2011

20110324 Lentil and Spinach Curry

(SOURCE: Tasty Kitchen Blog - Lentil and Spinach Curry)

This dish sure looks appetizing because of the beautiful colors. But it didn't taste as good and rich as the dahl. Next time I will half the lentils and cook them in 3 cups of vegetable stock instead, so they become a thick paste. This is the end of my craze for lentils...for March anyways.

2 cups red lentil
2 cups water
2 cups vegetable stock
2 tsp olive oil
1 large onion, diced
2 garlic cloves, minced
2 tsp curry powder
1 tsp turmeric
1 tsp ginger root, grated
1 tsp cumin
1 tsp sugar
300g fresh spinach
1 can 400g chopped tomatoes
salt and pepper

1. In a saucepan, bring the water and stock to a boil and add lentils. Simmer covered for about 25 minutes until lentils are soft and liquid has been absorbed. Remove from heat and set aside.
2. Heat oil in a large non stick skillet. Saute onions and garlics until soft. Add spices and sugar and cook for another minute. Add spinach and cook until wilted. Add crushed tomatoes and cooked lentils, and heat through, and season wiht salt and pepper.

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