This is one of my better meals- I used whatever I had in the fridge and it all worked out wonderfully. This is a iron-packed dish and is just plain delicious. And probably great for detoxing.
I got inspired by a lentil and spinach curry recipe in Pinterest, added some modifications after consulting Madhur Jafrey’s Indian Cooking (probably my first “foodie” cookbook). On a whim, seeing all the cilantro I bought, I made cilantro chutney and I’m glad I did- the leftovers go well with eggs in the following days.
Lentil and Spinach Curry (adapted from Kitchem Demure and Madhur Jafrey)
- 4 TB canola oil
- 1/2 tsp cumin seeds
- 1 onion, chopped
- 4 cloves garlic
- 1/2 tsp ginger
- 2 tsp curry powder (I used S&B curry powder because that’s what I had on hand- use whatever works for you)
- 1 cup lentils
- 2 cups water (I used leftover broth from making sneaky collards)
- 1 bag spinach (from Elodie Farms)
- salt an pepper to taste
optional: paneer cubes, basmati rice, naan
- Heat oil over high heat. When hot, add cumin seeds. When it gets fragrant, add onion, stirring until they get soft, then garlic, ginger, and curry powder. When you get a thick mixture, add lentils and water.
- Simmer until it gets soupy and thick, about 20-30 minutes.
- Add spinach and let it wilt into the lentil mixture.
- Serve with paneer cubes, rice, or naan. Goat cheese or even greek yogurt (I’m not that traditional) would work well too.
Coriander Chutney (adapted from Madhur Jaffrey)
- 1 bunch cilantro (Maple Spring Farms)
- 1/2-1 chile pepper (I used some of my pickled peppers that I grew myself- half of a serrano and half of a lemon hot)
- juice of 1 lemon
- 1/2 tsp salt
- 1/2 tsp toasted cumin seeds
- freshly ground black pepper
- Chop stems from cilantro.
- Add all ingredients in blender or food processor and mix well- you should have a vibrant green sauce.