Red Lentil, Bean and Spinach Curry
I made a real good curry. Forgot the naan though…
First, stick the rice on. Everyone knows brown rice is best, but it takes over a century and a half to cook. So make sure you stick it on first or you’ll be stood solemnly at the hob in half an hour, stirring the curry (that was done ages ago) so it doesn’t stick to the bottom of the pan, while you try the rice every 90 seconds to see if it has suddenly cooked to perfection, since being raw last time you checked…
Ahem. Boil a cup of lentils until they go mooshy, then drain and add half a big pot of soya yoghurt, a quarter of a tube of tomato puree, two chopped cloves of garlic, and spices:
2tsp garam masala, 1tsp ground ginger, 1tsp dried coriander, 1/2tsp cumin, 1/2tsp tumeric, and chile powder to taste. Stir in 2 big handfuls of uncooked spinach.
Boil 1 1/2 tins of beans - kidney beans and chickpeas for me. While they’re cooking, fry up some veg. I did half a courgette, three big tomatoes, an onion and a sweet pointed pepper. Add the beans and veg, and stir in some more spinach just before you serve.
Oh and check the rice… man I hate cooking rice.