This recipe is to die for!
No seriously it is, it’s actually inspired by an even more delicious (if it can get better) recipe by Ella Woodward. Ella’s ‘everyday’ cookbook contains a rather splendid recipe by the name of Chickpea, Quinoa and Turmeric Curry.
Instead of using quinoa, I wanted to make use of the kind of ‘ordinary/everyday’ ingredients we all have in our homes. The kinds of things lurking at the back of the cupboard or fridge, things that are half used or on the way out!
It also requires coconut milk, which I didn’t have. Instead I found this, and voila with 200ml of water & a splash of soya milk – you get coconut milk (sort of!)
You’ll notice the curry is a magnificent vibrant yellow-orange colour (the turmeric) which is contrasted by the delicious green of the spinach. Making it, a pretty good dish even before you’ve tried it!
You won’t look back after creating this dish. It’s easy and so moreish you’ll keep going back for more – that I promise you.
What you’ll need:
1 large or 2 medium sized potato’s – unpeeled – cut into bite sized chunks.
1 garlic clove, chopped very finely
1.5 teaspoons turmeric
1/2 teaspoon ground coriander
1/2 teaspoon of chili flakes or powder
1/2 teaspoon of ground ginger
200g coconut milk or like me you have pure creamed coconut. Use about 50g, just add 200ml water and a splash of soya milk – add more coconut if it’s too watery although the chopped tomato’s will help thicken.
1/2 tbsp tomato puree
200 can chopped tomato’s
salt & pepper to taste
100g red lentils
200 can of chickpeas (or half a can of 400g)
What to do:
Place the chunks of potato’s in a pan of cold water and bring to the boil, cook until they just start to go tender (you can stick a knife in without them breaking up). Then drain.
Place the potato’s into a large pan, add the garlic, turmeric, coriander, chili, ginger, pure creamed coconut (or coconut milk), tomato puree and chopped tomatoes. Bring to the boil, add salt and pepper as required. Then add the lentils, adding around 150 ml boiled water.
Lower the heat to a simmer. Add the lid and allow to cook for around 20 minutes, stir every few mins or so. Halfway through throw in the chickpea’s and add the spinach when the 20 minutes is up. Checking the lentils are cooked and not mushy.
Serve as it is in a bowl with lovely crusty bread, or place on top of nutty brown rice to give it contrast.
Let me know what you think 🙂