So on Sunday I decided to do some batch cooking, and where better to start than with a Madeleine Shaw recipe?! What I didn’t think about was how curry would taste and smell at 10am on a Sunday (unpleasant if you’re wondering), but once it came to tea time and I actually tucked into a proper taste it was definitely worth it!
I’ve always been a huge fan of Madeleine Shaw’s website and both her brilliant books, as she has so many delicious and nutritious vegetarian recipes that are pretty hard to resist!
On Friday after work I set out to the supermarket and bought the ingredients. As i’m a big fan of cooking I already had quite a few things already in the cupboard (the oils and the spices etc) so was very cheap to pick up a few fresh ingredients to make this dish that has 4 portions (I think I can probably squeeze 5 if a couple are Lunches!)
What do I need?
– 1 tsp turmeric
– 1 tsp chilli powder
– 2 tsp ground cumin
– 1 tbsp coconut oil
– 1 red onion chopped (I used white as I don’t like red onion, weird I know)
– 2 cloves of garlic
– 3cm of fresh ginger (I used ground ginger as the supermarket had sold out of fresh)
– 1x 400ml of coconut milk
– 1x 400g can chickpeas drained
– 150g dried red lentils
– 100g spinach
– Salt & Pepper to season!
How do I do it?
I started by throwing the dry spices into a frying pan to dry fry for a minute or two with some salt. One word of advice, which might be common sense to some, is do not get over excited and inhale over the pan as you do this as this will cause the spices to fly up your nose and for you to cough repeatedly for the rest of the day – not ideal!
I then added the coconut oil over medium heat for a couple of minutes, before adding the onion. After allowing the onions to saute for 5 minutes, I added the garlic & ginger and left for a few minutes more.
I then added the can of coconut milk with some salt & pepper, as well as the drained chickpeas & lentils
I then covered the pan and left to simmer for around 30 minutes – remember to keep checking back and stirring though as it does thicken up rather quickly! For the last 5/10 minutes I threw in some spinach and stirred so it wilted in the mix
I’m not sure if this was down to my generous spicing or just the recipe, but it did have quite a spicy kick to it so if you’re not one for a hot dish then you can service with a large helping of brown rice to dilute it a little bit, or add a splash of extra coconut milk before serving. It’s as easy as that and can be used for Lunch, Dinners or frozen for future! 🙂