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Monday, June 2, 2014

Creamy Lentil Spinach Curry


Why hello!  How was your weekend?  Ours was stellar thanks.  Big A had her performances on Sunday and she had a blast.  I don't know if I would say the same for Adam and I and my in-laws.  Don't get me wrong, the kids were all great, but Big A was the first act and then we had to sit through 2 more hours of performances from other people's kids.  And the theatre was stuffy. But I am really proud of her.  I am in awe of her confidence and I hope and prey she is able to maintain it always.

Okay, now for a recipe.  I made this for lunch last week and it was delicious.  But what I'm really proud of, is that I knocked the socks off of someone I work with at the fertility clinic who is from India.  He came in while I was eating and he absolutely could not believe I'd made it myself because it was so authentic.  Ha, see I've always said I was Indian in another life! 

I purposely made this very thick and rich to serve with naan or roti, but you can add additional water or coconut milk to thin it out, if you wish, and serve over brown rice or other grain instead.

Creamy Lentil Spinach Curry

1/2  tsp olive oil
1 onion, diced
2 cloves garlic, minced
3-4 tbls minced fresh ginger
1 tsp garam masala
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp turmeric
1 tsp salt
1/4 cup cider vinegar
1/2 cup coconut milk
1.5 cups cooked brown lentils, or 1 can, drained and rinsed
300g box frozen chopped spinach, thawed (or fresh baby spinach, chopped)
1 can tomato paste

Saute onion in oil for a few minutes over medium heat.  Add garlic, ginger, all the seasonings, and vinegar.  Cook for about 5 minutes.  Add coconut milk, lentils, spinach and tomato paste.  Turn heat down to low and simmer for at least 10 minutes.