SPINACH AND DHAL CURRY
i love spicy food and dhals (lentil curry) and never seem to make the same one twice as i'm always making different versions, this i made last night and it is divine!
Provided by Ricky Henry-Davies
Categories Curries
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- wash lentils in cold water till water runs clear.
- add veg stock and simmer till cooked about 40 mins add more water if dry.
- meanwhile fry in little oil onion and garlic cook 10 mins.
- add ginger and spices cook 3mins.
- add tomatoes and spinach cook 5mins.
- throw into lentils.
- serve with rice and chutneys.
SWEET POTATO, COCONUT, AND SPINACH CURRY WITH TARKA DHAL
Make and share this Sweet Potato, Coconut, and Spinach Curry With Tarka Dhal recipe from Food.com.
Provided by hectorthebat
Categories Curries
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Get the curry going first. In a wide, heavy-based pan, fry the onion in the oil with a lid on to soften for about 5 minutes. Stir in the sweet potato chunks, curry powder, and turmeric, and fast-fry with the lid off until it begins to stick to the bottom.
- In two batches, stir in the spinach, adding the ground almonds and chilli. When all the spinach is in the pot and beginning to collapse, pour in the coconut milk, add some salt, stir well and put the lid back on.
- Keep it at an active simmer, stirring from time to time, for about 20 minutes until the spuds are cooked. Take the lid off and let the curry reduce down to a thicker consistency (another 10 minutes or so).
- For the dhal, gently fry the garlic and all the seeds (don't forget the cardamom) in the oil until they are a deep golden brown. Tip in the split peas and give them a good roll around in the garlicky oil then pour in 1l of water and turn the heat up.
- Slowly bring it to a gently boil over around 10 minutes then skim, cover and leave to simmer for 45 minutes-1 hour until the peas are well-cooked. Taste for seasoning - dried pulses take a lot of salt to reach their flavour zenith.
- Finish the curry by stirring in the lime juice and adjusting the seasoning. Serve with the dhal on the side and all the usual suspects (basmati rice, chutney, and yoghurt).
Nutrition Facts : Calories 848, Fat 42.8, SaturatedFat 13.5, Sodium 230.8, Carbohydrate 98, Fiber 28.5, Sugar 18.1, Protein 27.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#curries #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #soups-stews #beans #asian #indian #diabetic #dinner-party #romantic #vegan #vegetarian #dietary #spicy #comfort-food #lentils #free-of-something #pasta-rice-and-grains #taste-mood
You'll also love