Carrot & Spinach Dhal

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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:

http://www.theguardian.com/lifeandstyle/2016/apr/22/carrot-dal-self-saucing-pasta-recipe-anna-jones-modern-cook

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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.

 

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