Lentil, Spinach and Tamarind Curry

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I’ve teamed up with Asda to share some recipes for Ramadan. Here’s the first in our series…

Lentil, Spinach and Tamarind Curry

Packed with aromatic spices, this quick and flavoursome curry is a healthy vegetarian addition to your Iftar table. Serve it alongside some steamed rice or naan breads and with some natural yoghurt on the side.

Ingredients

200g chana dal, rinsed and soaked in cold water overnight

1 litre hot water

2 medium Asda Grower’s Selection onions, finely chopped

2 tablespoons sunflower oil

5cm piece Asda Grower’s Selection ginger, peeled and very finely chopped

4 Asda Grower’s Selection garlic cloves, crushed

2 tsp tamarind paste

1/2 teaspoon coriander seeds

1/2 teaspoon cumin seeds

1/2 teaspoon turmeric

1/4 teaspoon cinnamon

1/4 teaspoon cayenne pepper (or 1 tsp freshly chopped red chilli)

1 1/2 teaspoons salt

1/4 tsp black pepper

2 tablespoons extra-virgin olive oil

500g spinach leaves

Method

Drain the lentils and place them in a medium-sized saucepan. Cover with the hot water and simmer over a medium heat for 20 minutes.

Meanwhile, fry the onions in the oil for 10 minutes. Add the ginger and garlic and fry for another 5 minutes and then add these to the curry along with the tamarind paste.

Toast the coriander and cumin seeds in a small pan over a low heat for a minute and then grind into a fine powder with a pestle and mortar or a spice grinder. Add these spices to the lentils, along with the cinnamon, cayenne pepper, turmeric, tomato purée, olive oil and salt and pepper and cook for a further 10 minutes or until the lentils are soft.

Add the spinach and cook until it has just wilted. Serve with flatbreads or rice.

Serves 4

 

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