A healthy, comforting meal for everyone. Serve it with rice, cauliflower rice or naan. Make it as mild or spicy as you like.
Day 3. Dinner – Dahl or Lentils, Sweet Potato and Baby Spinach. I love Dahl I never tire of it this is one of my favourite recipes or a version of it with what I had on hand. I generally add additional turmeric as it adds colour and is such an amazing spice with anti-inflammatory properties, unfortunately I have none here at the moment so made do. The curry paste I had was a good quality one so there was good colour and flavour. I always add extra ginger and garlic as I love both and they have such wonderful medicinal properties especially at this time with the covid-19 virus.
This dish is a great comforting warming meal and if you make a double quantity tastes even better the next day. This time I served it with cauliflower rice and the recipe for that is here, I have served it with rice and had it on it’s own as well as with naan, it can also be served as a side dish to a meat curry if desired.
Last week while walking around Brighton in the UK I came across a Middle Eastern grocer and was in heaven as they have a good selection of veggies and herbs. I purchased a large bunch of coriander that I have been using this week in a few of the dishes for this week of Covid-19 meals that I am sharing. Coriander adds such a lovely depth of flavour, it is optional as you may not have access to any or even like it! I have found that a some people hate coriander it is one of those herbs, you either love it or hate it.
Again I am hoping this inspires you to try one of your favourites with a twist or perhaps try this recipe with what you have on hand. Have fun enjoy and be creative in your kitchen
Curried Lentils, Sweet Potato and Baby Spinach
Ingredients
- 2 tbsp olive oil or ghee
- 1 cup dried green lentils, soaked overnight
- 1 onion chopped
- 2 garlic cloves, crushed, optional
- 1 tsp fresh ginger, finely chopped, optional
- 1 medium size sweet potato, cubed
- 1 handful of baby spinach
- 3-4 cups of vegetable stock
- 1/4 cup coriander, chopped, optional
- 1-2 tsp curry paste or powder
- Several sprigs of coriander for serving
Instructions
- Place the olive oil in a large pan with the onion on medium heat and saute until soft and translucent. Stir constantly to avoid sticking or burning.
- Add the finely chopped ginger, the crushed garlic and curry paste to suit your taste stiring until it becomes fragrant.
- Drain and rinse the lentils and place in the saucepan, add the stock to cover the lentils by about a finger width. Bring to the boil add the sweet potato bring to the boil again then turn the heat down to low and cover to simmer slowly.
- Test the lentils after 20-25 minutes to see that they cooked through, if so add the baby spinach and the coriander stiring through until wilted.
- Once the spinach is soft, season with salt and pepper to taste. Serve topped with sprigs of coriander.