- 2 tbsp olive oil
- 3 cloves of garlic, crushed
- 2 shallots, finely chopped
- 1 knob of ginger, grated
- 10 or so curry leaves
- 1/3 cup korma curry paste (or any other curry paste you have handy)
- 300g dried red lentils, rinsed and drained
- 4x 5g vegetable stock cubes, crumbled
- 400mL tin of coconut milk
- 400mL tin of coconut cream
- 1/4 cup vegetable stock (water is fine too if you don't have any stock)
- A few big handfuls of spinach
1. Place oil, garlic, shallots, ginger and curry leaves into a large saucepan over medium heat. Cook for 6-7 minutes or until mixture starts to sizzle and onions become soft.
2. Add curry paste and cook, stirring, for 1-2 minutes or until fragrant.
3. Add lentils, crumbled stock cubes, coconut milk, coconut cream and stock/water and gently stir to combine. Bring mixture to a boil and then return to low. Simmer gently, uncovered, for 15-20 minutes or until lentils are tender, mixing every now and then to prevent the lentils sticking to the bottom of the pot. If at any stage the mixture is looking too dry, just add a bit more stock/water and give it a stir.
4. Remove pot from the heat, add spinach leaves and stir well to combine. I love to serve this with brown rice or some homemade Greek yoghurt flatbreads. It also freezes really well.