Cooking curry!

Today, I made the first curry I’ve ever cooked from scratch, and it was yummy! I recently received another vegan cookbook, “The New Vegan” by Áine Carlin and adapted her lentil and spinach curry recipe slightly:

Lentil and spinach curry with cucumber raita

Serves 3

FOR THE RAITA

  • 1/2 cucumber, de-seeded and chopped
  • 2tbsp coconut cream
  • 1/2 lime juice
  • 2 spring onions, finely chopped
  • pinch of salt

FOR THE CURRY

  • 1tbsp coconut oil
  • 1 white onion, chopped
  • 1 carrot, chopped
  • salt n pepper
  • 1 garlic clove
  • 3tsp worth of ginger
  • 1/2/ red chilli
  • 125g dried green lentils
  • 2tsp curry powder
  • 1/2tsp xylitol or other sweetener
  • 400ml can coconut milk
  • 1/2 stock cube
  • 150ml water
  • 1tbsp tomato purée
  • 150g spinach (or combine with kale)
  • 20g coriander, chopped
  • brown rice, to serve, cooked as per packet instructions
  1. Make the raita by mixing all the ingredients together and put in fridge until needed
  2. Heat the oil in a large pan. Add the onion, carrot and a bit of salt and pepper until they begin to soften
  3. Mince the garlic, ginger and chilli together and add to the pan. Cover and sweat for a couple of minutes
  4. Add the lentils and combine well, then sprinkle over the curry powder and xylitol. Cover for several mins
  5. Add the coconut milk, stock and water. Combine, cover and simmer gently for 1 hour until the lentils are cooked, stirring occasionally
  6. Add the tomato purée and boil for about 5 mins to reduce the sauce
  7. Add the spinach and stir into the sauce, making sure the leaves are wilted. Add the coriander and simmer for a couple more minutes
  8. Serve with the brown rice and raita 🙂
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