Monday, 20 March 2017

Lentil and Spinach Curry with minced Meat

Back from Sicily and no pasta in sight here. I love to eat pasta, but every day for one week, sometimes twice a day, is too much even for me. But do not fear, I found a lot of wonderful recipes during my tour around the island and I will prepare them all. So pasta galore in the next couple of weeks. I bought a new cook book and some ingredients there.

Today's menu had to be something not Italian.  
I went out grocery shopping and found baby spinach and bought a bit of mixed pork and beef mince.
A curry based around lentils and spinach.

1 cup red lentils
2 medium or 4 small potatoes
250 g mixed beef and pork mince
2 tomatoes
1 red onion
4 cloves of garlic
1 spring onion
1 knob of ginger
1 tbsp oil
200 g coconut milk
100 ml lentil cooking water
50 g Greek yogurt
1 tsp ground cumin
1 tsp garam marsala
1 tsp tumeric
2 tsp chili powder
1 tsp fenugreek seeds
2 tsp black sesame seeds
1 tsp red curry powder
salt and pepper
350 g baby spinach
1 tsp brown sugar

Peel the potatoes and cut them into small cubes and toss them with the washed lentils in a pot with 4 fingers water above the lentils- no salt - and cook them for 10 minutes, drain and keep a cup of the lentil water for later.

In a wide pan heat up the oil and toss in the meat and brown it. When done add the spices and keep cooking, add lentil water and coconut milk, onion slices, garlic and ginger. Cook for 2 minutes and add the lentils and potatoes and season with salt and pepper.

Now place the washed spinach on top and place a lid on the pan to steam for 2 minutes.
Open the lid and stir the spinach and the lentils. 


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