Currying f(l)avour – yet again!

In my last newsletter I shared a favourite recipe of mine for curry chickpeas with lemon and spinach. If you have not tried it, I would highly recommend it. Pureeing the spinach and adding lemon increases its deliciousness!

Due to the dismal weather, let’s look at another curry dish to spice things up! This is gorgeous served with extra yoghurt with chopped cucumber and crispy papadums or flat bread.

Coriander, ginger and lentil curry
2 tbsp olive oil
6 crushed garlic cloves
10 cm knob ginger
1 tbsp cumin powder
2 tsp coriander powder
2 tbsp curry powder
400g can crushed tomatoes
1 cup dried green lentils, rinsed
2 cups vegetable stock
400 g can light coconut milk
Yoghurt (either cow, sheep, coconut) to serve
Coriander leaves

Heat the olive oil in a large saucepan over medium heat. Add the garlic, ginger and spices and cook for one minute. Add the tomatoes, stir to combine. Add the lentils and stock and bring to the boil. Reduce heat to low and simmer for about 40 minutes or until the lentils are soft. Add coconut milk and warm through.

Transfer to a serving bowl with a generous scoop of preferred yoghurt and scatter with fresh coriander leaves. Serve with extra yogurt with chopped cucumber and either rice, papadums or flat bread… or all three!

Bon appetit!