This is a variation of Tomato Dahl, just replacing the tomatoes with spinach. I’ve used individual spices here, but you could use the equivalent amount of any curry powder or any curry paste. Make sure you sizzle the spices/paste in the oil.
The tomatoes/spinach can be replaced with any other veg too. I shall try carrots, probably roasted, ditto parsnips, maybe leeks, wonder if it would work with dark green veg, spring greens or kale. Fennel would be lovely. Or of course absolutely any mixture you fancy.
- 250 g red lentils 500g/£1, 50p
- 150 g onion chopped, 1kg/60p, 9p
- 400 g frozen spinach 850g/£1.25, 59p
- 70 g creamed coconut use 50g, 200g, £1, 25p
- 40 ml veg oil £1.09/litre, 4p
- 1 tsp garlic Asda, garlic granules, 97p/115g, 2p
- 1 tsp garam masala 100g/£1, 3p
- 1 tsp ground cumin 100g/75p, 2p
- 1 tsp ground coriander 100g/£1.13, 3p
- 1 tsp turmeric 100g/75p, 2p
- tsp salt and pepper
- 700 ml water
- Sauté the onion in the oil until transparent, add the spices, except the garam masala, and sizzle for a minute or two.
- Add everything else to the pan, except the garam masala and the coconut, and simmer gently for 20 minutes, until the lentils are melting.
- Click here to start a 20 minute timer
- Now add the coconut powder and the garam masala, a tsp of salt and lots
of ground pepper. Coconut milk doesn’t seem to like being boiled and
will split. You could use the same weight of creamed coconut, or a tin
of coconut milk in place of the coconut milk powder. If you use a can of coconut milk, reduce the water by 400ml, to 300ml
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