Updated: Jan 5
My friend Kate used to spend a lot of time in Goa and would eat a portion of this everyday. It was cooked by the lady that ran the guest house, and one day Kate asked if she could stand over her and copy down the recipe. If you can get hold of curry leaves, or a curry stock cube, so much the better. I hope you enjoy it.
1 onion, chopped * 3 cloves garlic, chopped * 2 cms root ginger, peeled & chopped * 1 fresh chili, deseeded & sliced * 1/2 tsp each cumin & mustard seeds * 1/2 tsp turmeric powder (or freshly grated root) * 1/2 tsp curry powder * 1/4 tsp salt * 1 knob of butter + vegetable oil * 1/2 can tomatoes * 1 large handful spinach, torn * 1/2 l veg stock * 1 cup of red lentils, washed * 10 curry leaves if you can get them!
Method Warm the butter & oil in a large pan, add the cumin & mustard seeds * when they start to pop, add the onion, ginger, garlic & chili, then the spices * add the rinsed lentils, stock & salt & bring to a simmer * when the lentils are nearly cooked (about 10 mins), add the tomatoes * at the last minute, add the spinach leaves and serve piping hot.
Another one to batch cook & freeze in portions. Use more stock for a soup & eat with a warmed flatbread.