Posted on October 05, 2016 by Kate Halsall
Ever wanted to be like Jamie Oliver or the Body Coach in the kitchen? You know, where you just throw and drop ingredients into a pan and ‘bish bash bosh’ you have your meal? Yeah, me too! The thought of not having to weigh ingredients or keep an eye on the time really appeals to me. So here is my Lentil and Spinach Curry which is perfect to get you in the TV chef mood!
Ingredients:
- As much garlic as you want
- Red lentils (who knows how many, but be careful on portion sizes)
- 1 onion
- Mustard seeds
- Cumin seeds
- Spinach
- Oil
- Handful-ish of fresh coriander
- Curry powder
- As much red chilli as you like
- Water or stock
Instructions…brace yourself….:
- Finely dice the onion and chuck it in a large pan with as much garlic as you want and the cumin seeds. Add a teeny tiny bit of oil and cook until the seeds start to pop.
- Wack in the lentils – you’re in charge of portion control once this has been cooked and you can freeze it! Add the curry powder (I usually just sprinkle an amount until it looks like it’s the right colour..I think it’s about a tablespoon). Keep stirring and leave it on the heat for a minute or two.
- Pour in a little water and simmer. I cook this like risotto, so once the water has been absorbed I add more and I keep going like that.
- Just before the lentils are cooked, grab another pan and smash in some more garlic, the chilli, the mustard seeds, and a bit of oil. When the mustard seeds start to pop, add the spinach and cover. Stir a couple of times (or do that professional food-in-a-pan-toss) until the spinach has wilted.
- Add spinach combo to the lentils (once they are cooked) and add coriander to taste.
- BOOM. Eat. Slurp
Altogether this Lentil And Spinach Curry takes about 20-25 mins to cook. It doesn’t really need to be served with anything as it’s a good hearty dish.