Ingredients
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Daal
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1 Onion
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1 clove of Garlic
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1 thumb-sized piece of Ginger
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1–2 fresh Red Chillies
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1 red Bell Peppers
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1 big bunch of fresh Coriander
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Rapeseed Oil
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1 handful of fresh Curry Leaves
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1 tsp Turmeric
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1 tsp Fenugreek Seeds
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2 tsp Mustard Seeds
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300 g dried red split Lentils
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1 × 400 g tin of light Coconut Milk
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200 g baby Spinach
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Salad
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500 g ripe mixed-colour cherry Tomatoes
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1 Lemon
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1 tsp Chili Powder
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2 cloves of Garlic
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To Serve
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2 Naan
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Fat-free natural Yoghurt
Directions
Steps
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1
Done
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Put the peeled onion halves, garlic and ginger, the chilli, deseeded pepper, coriander stalks and a pinch of salt and pepper into the processor, then blitz until fine. Put 1 tablespoon of oil into the casserole pan with the curry leaves, turmeric, fenugreek seeds and half the mustard seeds, and stir well. Add the blitzed veg and fry for a couple of minutes before adding the lentils, 700 ml boiling water and the coconut milk. Put the lid on and boil, stirring regularly. |
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2
Done
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Pop the naan breads in the oven. Halve the cherry tomatoes and finely chop half the lemon (rind and all). Put 1 tablespoon of oil, the chilli powder, chopped lemon and remaining mustard seeds into the frying pan. Squash in the unpeeled garlic through a garlic crusher, squeeze over the remaining lemon juice, add the tomatoes and toss for 30 seconds, then season to taste. |
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3
Done
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Fold the spinach through the daal, remove the naans from the oven, then take everything to the table with a bowl of yoghurt. Finish with a scattering of coriander leaves. |
