It is no secret that I am a big fan of curry and Indian food in general, although most of the things I cook in the name of curry are not the real thing. They are often modified versions which are easier for an armature cook like me and also kinder on the palate of my spice-sensitive Hubby.
I've read about lentil and spinach curry in several blogs and although they all looked pretty tasty, they didn't have that creamy texture that I associate with curry so I took a risk and added thick Greek yogurt and it worked pretty well if I say so myself:-) Served with freshly cooked rice or warm Naan bread, this makes a healthy, easy and more importantly tasty supper. Enjoy:-)
Ingredients:
- 150 g Lentils, washed and draiend
- 100 g fresh Spinach
- 4 tbsp Greek Yogurt
- 1 large Onion, chopped
- 2 cloves Garlic, finely chopped
- 400 ml Vegetable/Chicken Stock
- 1/4 tsp Cumin
- 1/4 tsp Curry powder
- 1/2 tsp Chilli powder (Optional)
- a pinch of Cinnamon
- 2 tbsp Vegetable/Olive Oil
- Salt
Method:
- Heat the oil in a pan and fry onions and garlic for 5 minutes over medium heat. Add cumin, curry powder, cinnamon and chilli and mix well. Cook for another 5 minutes until onions are soft.
- Add the lentils to the pan and mix well with the onion mixture. Pour the hot stock in the pan, bring to boil, then lower the heat, cover and cook for 10-12 minutes until lentils are cooked.
- Add the spinach to the pan, cover the pan and cook for 3-4 minutes until spinach leaves are wilted. Mix the spinach with lentils mixture.
- Add the yogurt to the pan, season with salt and cook over medium heat for 5-7 minutes.
- Serve hot with rice or warm Naan bread.
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