Green Lentil Curry
Ingredients
- 2 cups dried green lentils
- 1.5 teaspoons finely grated ginger
- 3 garlic cloves, grated
- 2 teaspoons ground coriander
- 1.5 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 3 tablespoons olive oil
- 1 large onion, sliced
- 1 tablespoon tomato paste
- 300g green beans, cut in half
- 3 cups baby spinach, chopped
- 3 red peppers, thinly sliced
- 1 cup finely chopped coriander
- 1 can coconut milk
- optional: chilli flakes
- salt to season
Preparation
Put the lentils in a large saucepan with lots of water, bring to the boil, cover and simmer on low heat for 20 minutes, until the lentils have softened but are still holding their shape
While the lentils are cooking, in a small bowl, combine the ginger, garlic, coriander, ground cumin, turmeric and salt
Add 1/3 cup of water to make a paste
In another pan, heat the oil on medium heat and cook the onion for about five minutes till softened
Add the spice paste to the onions cook until most of the liquid has evaporated, which should take about 2 minutes
Stir in the tomato paste and cook for another minute
Make sure you keep mixing so it doesn’t burn
Drain the lentils and put back in the same pan with just enough fresh water to cover them
Add the beans and peppers
Cover and cook for another 15 minutes on medium to low heat till the vegetables are tender
Mix a couple of times to make sure all the veg gets cooked
Add the spice paste to the lentils
Add the spinach and coriander and cook for another five minutes uncovered
Pour in the coconut milk, mix well and simmer for a couple of minutes
Taste for seasoning and if needed add a little salt
If using, sprinkle some chilli flakes on top
Serve with rice and yoghurt
