Okay, I admit that this isn’t the prettiest dish you’ll ever throw into a bowl, but, it’s as comforting and warming as a bowl of porridge with treacle (treacle!), only with the vitamins and iron of carrot & spinach, and the protein of that faithful old standby, red lentils. The left overs are even better the next day, chucked in a dish to reheat in the oven, with an egg cracked over them halfway through to bake:
Original from here:
Carrot & Spinach Dhal
- Dried red lentils
- Coconut milk (or in my case a sachet of creamed coconut melted in hot vegetable stock)
- Vegetable stock (if using tinned coconut milk)
- A large carrot, grated
- Couple large handfuls spinach, chopped
- One red onion, chopped finely
- One large garlic clove, chopped finely
- Chilli powder, ginger, curry powder, cumin, coriander, mustard seeds, cinnamon, turmeric
- Dash lemon juice
Heat a wok with a little oil, and gently fry the garlic, ginger, chilli powder and red onion until onion is soft.
Add the curry powder, cumin and coriander, and add. Cook for a few more minutes.
Add the lentils, coconut milk/stock and simmer. Then turn down and leave for 25/30 minutes with the occasional check and stir. When simmering nicely, add the carrot.
Towards the end, add the spinach and a dash of lemon juice. Allow the spinach to wilt, then serve.