Another vegetable curry – this one Dahl-based. The previous one was pretty darn good if you want to check it out!
I have done many variations on this recipe over the years, very much depending on what vegetables I happen to have; also on whether I’m making it as a side-dish which I do quite mild, or a meal in itself which I like somewhat spicier. This time I used carrots, plus spinach and the crumbly cheese which I needed to use up and had also put in my pasta yesterday – very versatile!
- 1 Onion
- 2 Carrots
- 1 clove Garlic
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground Cinnamon
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 dried chilli, chopped
- 1 cup of Red Lentils
- 1 pint of vegetable stock
- A couple of handfuls of Spinach
- Some chilli salt to taste
- Approx 1/3 cup of crumbly cheese
Fry the onion, garlic, carrots and spices in oil. When the onion is becoming transparent, add the lentils and stock.
Allow to simmer for about half an hour, adding more water if it begins to dry out.
Taste, and add chilli salt as required.
Stir in the spinach. When the spinach has wilted serve with a generous sprinkle of crumbled cheese.
… and it was even better the next day with potatoes roasted in coconut butter with mustard seeds and black onion seeds :).