The first time I told you about this curry was in February. Probably, no one even saw the post - the pictures were crap and I was kinda brand new to blogging.
I made it a little bit differently this time (but not much) and paid closer attention to the amounts of ingredients I used. Instead of using shallots as a garnish, I opted this time for a sprinkling of cinnamon over the yogurt. The warm scent of the spices seemed to really want me to add cinnamon. It was a good call.
So, here we go again with this recipe, with more accurate measurements and prettier pictures. Yay.
Spinach & Lentil Curry, Take Two
- ~1 cup french green lentils
- ~1/2 cup bulgur wheat
- 1/2 tea ground ginger
- 2 tea harissa paste (or chilli of your choice)
- 3/4 tsp turmeric powder
- 1 tbsp tomato paste or puree'd tomatoes
- 100g baby spinach leaves, stems removed, roughly chopped.
- 1/2 tea sea salt
- 1 1/2 tbsp butter
- 1/2 tsp ground cumin
- 2 cloves garlic (~2 tea garlic paste)
- 3/4 tsp coriander powder
- 1/2 tsp garam masala
- greek yogurt, ground cinnamon & toast points, for serving
Place the lentils, ginger, harissa and turmeric in a pan, and add enough water to cover the lentils 2x. Bring to a boil, then simmer over a moderate heat for 10 minutes. Stir in the tomato paste and cook for a further 20-ish minutes. Add bulgur and continue simmering until lentils are cooked through but not over-done - they should still give a little *pop* when you bite into them. ((Add water as needed, both the lentils and the bulgur will absorb a LOT of it, keep adding it a bit at a time to avoid a soupy consistency in the end.)) Add salt and set aside.
Heat the butter in a small pan. Add the cumin and garlic and allow the mixture to become fragrant, 1-2 minutes. Stir in the coriander powder and garam masala, mix well, then pour the mixture into the pan of lentils. Give the mixture a taste and add more salt if you need it.
Add spinach and stir to incorporate. As you stir, the residual heat from the lentil mixture will wilt the spinach. Use a little extra heat from the hob if the spinach doesn't wilt.
Serve hot with a big dollop of greek yogurt and sprinkle with a pinch of cinnamon.
Serve with toast points or warm naan bread.