Spinach and Lentil Curry

Nivithi Parrippu Vanjanaya



INGREDIENTS

150g red lentils, washed
300g baby spinach, washed 
1/2 onion, chopped
3 cloves garlic, chopped
1 green chilli, chopped
2 sprigs curry leaves
1 teaspoon raw curry powder
1/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon mustard power
1 cup water
1 cup coconut milk
salt to taste

METHOD

  • Mix all the powdered ingredients together with the onion, garlic, chilli, curry leaves, and water, and add to the lentils in a saucepan
  • Cook until the lentils are nice and soft
  • Add the coconut milk and salt to taste
  • Return to a simmer and then add the spinach. Mix well, then remove from the heat immediately (to keep spinach green)
  • Check the seasoning
  • Serve with boiled rice or bread
Print Friendly, PDF & Email

© Ajith Perera. All rights reserved.

Leave a Reply

Your email address will not be published. Required fields are marked *