Lentil, Spinach and Coconut Curry

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Copied from a recipe by Emma from www.emmaslittlekitchen.com which seems to be offline at time of publishing this. Measurements have been changed to metric units.

Serves: 4

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2-3 garlic cloves, minced
  • 1.5 cm piece of ginger, minced
  • 2 tsp curry powder
  • 1 tsp cumin
  • ¼ tsp cayenne pepper (or more or less to taste)
  • 1 cup red lentils
  • 1 tin coconut milk (400 ml)
  • 1 cup water or vegetable stock
  • 2 large handfuls of baby spinach
  • Juice of half a lemon (optional)
  • ¼ cup chopped fresh coriander (optional)
  • salt to taste

Method

  1. In a large lidded pan or skillet, heat olive oil over a medium heat and add onions. Saute until softened, about 4-5 mins. Add Garlic and ginger, and cook for a minute longer
  2. Add the curry powder, cumin and cayenne pepper to the pan and give everything a good stir so the onions are coated in the spices
  3. Next, add the lentils, coconut milk, water (or stock), and cover. Gently simmer for about 20 minutes stirring frequently (I find that my lentils stick to the bottom of the pan otherwise). If the mixture looks dry at any point, stir in a few more splashes of water
  4. After 20 mins, fold in the spinach and cook for a minute or two more until the spinach wilts. You may need to do this in batches depending on the size of your pan
  5. Finally add lemon juice and coriander if using, and adjust the seasonings to taste
  6. Serve with rice or naan

Indian pilaf with eggs

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Recipes

 

Preparation Time
10 minutes
Cooking Time
35 minutes
Ingredients

40g butter
2 brown onions, halved, finely chopped
4 garlic cloves, crushed
1 tbs finely grated fresh ginger
2 long fresh green chillies, halved, deseeded, finely chopped
200g (1 cup) basmati rice
1/2 tsp saffron threads
4 ripe tomatoes, finely chopped
375ml (1 1/2 cups) chicken stock
1/2 cup coarsely chopped fresh coriander
Salt & freshly ground black pepper
4 eggs

  • Melt the butter in a large deep frying pan over medium-high heat. Add the onion, garlic, ginger and chilli and cook, stirring occasionally, for 8-10 minutes or until onion is golden.
  • Add rice and saffron and cook, stirring, for 2 minutes or until rice is well coated in onion mixture. Add tomato and stock. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until rice is just tender. Stir in the coriander. Taste and season with salt and pepper.
  • Use the back of a spoon to make 4 evenly spaced hollows in rice mixture. Crack an egg into each hollow and cook, uncovered, for 3-4 minutes or until eggs are just set or until cooked to your liking.
  • Divide the pilaf and eggs among serving plates. Sprinkle with coriander and serve immediately.

    – Recipe from Taste.com.au