2 weeks Ago By Rosemary Nutrition & Dietetics
This recipe is simple, pretty quick to make, and will go down well with vegans and non-vegans alike. Whether I am cooking for someone and don’t have a lot of time to prepare, or if I want to cook something that feels a little more special and comforting just for myself, I’ll go for this recipe. Plus, the leftovers taste even better! Ingredients 2 tbsp rapeseed oil (or alternative plant oil) 2 small onions, diced 3 cloves garlic, crushed 1 tbsp fresh ginger, peeled and minced 2 tsp curry powder 1 tsp turmeric 1⁄2 tsp chilli powder (optional) 1⁄2 tsp black pepper 1 tsp salt 1⁄2 tsp chilli flakes 400g/2 cups red lentils 1 x 400ml/14 oz tin coconut milk 450ml/15.
2 fl oz of water 180g/6.3 oz fresh spinach Bunch of fresh coriander Instructions Add the oil to a large saucepan with the onions, ginger and garlic and cook for around 5 minutes, stirring frequently until the onions are softened. Stir in the spices, lentils, coconut milk and water.
Cook for 35-40 minutes until the lentils are soft and the mix has thickened up. Stir in the spinach and allow it to wilt. Remove from the heat and stir in the coriander, saving some for garnish.
Serving suggestions : toasted cashew nuts, brown rice, poppadoms and mango chutney.
