Curry recipe for @livedinItaly
Here goes - it was a little while back so fingers crossed...
Ingredients (serves 4 people - roughly!):
1 onion - chopped
2 medium sized sweet potatoes - peeled, cubed and par-boiled for about 15-20 mins until just cooked through
2oz fresh spinach
2oz puy lentils
1 tbsp garlic paste
1/2 tbsp tomato puree
400g chopped tomatoes
1/4 tsp chilli powder
veg / groundnut oil
1/2 tsp garam masala
1/2 tsp ground cumin
1/2 tsp ground coriander
125g natural yoghurt / double cream depending on preference
salt and pepper
red chilli (optional - if you want it hot - chop finely with or without seeds depending on heat preference)
Method:
Cook the puy lentils according to the packet directions (usually boil them for about 10 minutes, then simmer for up to 40 minutes until cooked, perhaps changing water a couple of times if it's getting particularly murky). While they are simmering you could prepare and par-boil the sweet potatoes).
Heat the oil in a heavy based frying pan, add the onion and fry for about 8 minutes until soft and browning.
Add the garlic puree and continue to fry for about a minute. Add the spices (and chopped chilli if desired), reduce the heat slightly and cook the spices for about 30 seconds.
Add half the tomatoes and the tomato puree, cook for about 5 minutes then add the rest of the tomatoes, cook until the tomato juice evaporates. Adjust seasoning if necessary.
Add the lentils and cubed sweet potatoes. Add a little warm water if you prefer a saucy curry (as I do). Cook for 5-10 minutes or until the sauce has thickened.
Lightly beat cream / yoghurt in a small bowl with a couple of tablespoons of the hot sauce.
Stir the cream / yoghurt mixture into the curry with the spinach and cook for a couple more minutes until the spinach wilts.
Serve with a naan / your favourite accompaniment!
I hope that turns out ok for you - it may not be quite what I did / used, I can't quite remember now - but it should be tasty nonetheless!
Ingredients (serves 4 people - roughly!):
1 onion - chopped
2 medium sized sweet potatoes - peeled, cubed and par-boiled for about 15-20 mins until just cooked through
2oz fresh spinach
2oz puy lentils
1 tbsp garlic paste
1/2 tbsp tomato puree
400g chopped tomatoes
1/4 tsp chilli powder
veg / groundnut oil
1/2 tsp garam masala
1/2 tsp ground cumin
1/2 tsp ground coriander
125g natural yoghurt / double cream depending on preference
salt and pepper
red chilli (optional - if you want it hot - chop finely with or without seeds depending on heat preference)
Method:
Cook the puy lentils according to the packet directions (usually boil them for about 10 minutes, then simmer for up to 40 minutes until cooked, perhaps changing water a couple of times if it's getting particularly murky). While they are simmering you could prepare and par-boil the sweet potatoes).
Heat the oil in a heavy based frying pan, add the onion and fry for about 8 minutes until soft and browning.
Add the garlic puree and continue to fry for about a minute. Add the spices (and chopped chilli if desired), reduce the heat slightly and cook the spices for about 30 seconds.
Add half the tomatoes and the tomato puree, cook for about 5 minutes then add the rest of the tomatoes, cook until the tomato juice evaporates. Adjust seasoning if necessary.
Add the lentils and cubed sweet potatoes. Add a little warm water if you prefer a saucy curry (as I do). Cook for 5-10 minutes or until the sauce has thickened.
Lightly beat cream / yoghurt in a small bowl with a couple of tablespoons of the hot sauce.
Stir the cream / yoghurt mixture into the curry with the spinach and cook for a couple more minutes until the spinach wilts.
Serve with a naan / your favourite accompaniment!
I hope that turns out ok for you - it may not be quite what I did / used, I can't quite remember now - but it should be tasty nonetheless!
