A quick and delicious creamy lentil curry that is such a breeze to make. What I like about this recipe is the use of some store cupboard staples like canned lentils, canned tomatoes, canned pumpkin and canned coconut milk. It's luscious, hearty and comforting. All the palatable nourishings that suffice in a meal.
Spinach Lentil Curry
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3 tablespoons olive oil
1 medium red onion, peeled and chopped
5 cloves garlic, peeled and crushed
1 inch piece of fresh ginger, peeled and chopped
1 can (15 oz/398 ml) pumpkin puree
1 can (400 ml) coconut milk
1 x 796ml can diced tomatoes
4 teaspoons coriander or ground cumin
2 teaspoons sweet smoked paprika
1 teaspoon ground turmeric
1 tablespoon curry powder
1 package (300 g block) frozen spinach, slightly thawed
2 x 540ml cans of lentils
Warm the olive oil in a large stockpot over medium high heat and add the onion to it. Sauté the onion until it is caramelize, this should be about 10 minutes, stirring frequently so the onion doesn't burn. Add the garlic and ginger and sauté for a few minutes more.
Then add the pumpkin puree, coconut milk, diced tomatoes, coriander, paprika, turmeric and curry powder. Stir well. When all the ingredients are well combined, add the spinach and stir well. Then add the lentils and stir well, again. Allow the curry to cook for about two more minutes.
Remove from heat and serve with roti, naan or rice.