RECIPE
SPINACH & LENTIL CURRY Serves: 4
INGREDIENTS • • • • • • • • • •
2 cups lentils, rinsed 3 TBSP olive oil 1 onion, chopped 1 clove of garlic, crushed 1 TBSP fresh ginger, grated 1 TBSP curry powder 1 tsp ground coriander 1 tsp ground cumin 1 tsp turmeric 1 chilli, chopped (leave the seeds in) • 1 cup vegetable stock • 1 bunch of spinach, chopped • Water to cover lentils • Salt and pepper to taste
METHOD 1 . Place the lentils in a saucepan and add just enough water to cover them. 2 . Cook over moderate heat for 20–25
minutes, or until soft. Set aside.
3 . Heat the oil in a separate saucepan and fry the onion for about 4 minutes until translucent. 4 . Add the garlic and ginger, and cook for a few seconds until fragrant. Add all the spices and chilli, and cook while stirring for 2 minutes. 5 . Drain the cooked lentils and add to the onion mixture. Add the stock and cook for 5 minutes. Add the spinach and cook for another 5 minutes, until the spinach has wilted. 6 . Season with salt and pepper and serve as a side dish or on a starch of your choice with a fresh salad.
20 \\ W W W. W E L L N E S S W A R E H O U S E . C O M
Sipho says: “I really like this mild, fragrant dish. Use two cans of lentils if you don’t have time to cook them from dry.”
Excerpted from Hearty Home Food by Siphokazi Mdlankomo, published by NB Publishers and available at leading bookstores and online
