Evening
Lentil curry with spinach
Red lentils collapse on their own, so the pan does most of the cooking unattended.
VeganServes 410 minutes to prepare, 30 to cook
What goes in
- Red lentils, rinsed250 g
- Onion, diced1
- Garlic cloves, crushed3
- Ginger, grated1 thumb
- Tin of chopped tomatoes400 g
- Spinach200 g
- Ground turmeric1 tsp
- Ground cumin2 tsp
- Rapeseed or olive oil2 tbsp
- Water700 ml
What to do
- Soften the onion in the oil for eight minutes. Add the garlic, ginger and spices and cook a minute, until the kitchen smells of them.
- Add the lentils, tomatoes and water. Bring up to a simmer and leave, part-covered, for twenty-five minutes.
- Stir now and then, and add a splash of water if it tightens before the lentils have gone soft.
- Fold the spinach through in handfuls until it wilts, and finish with a squeeze of lemon if you have one.
Swaps
Substitutions that hold up. Some of them change who the dish suits, and those say so.
Spinach → chard, kale, or frozen spinach straight from the bag
Red lentils → yellow split peas, given an extra fifteen minutes