Ingredients
- 6 garlic cloves, peeled shopping list
- 2 fresh very hot Green Chiles (Thai, Hot Serrano, Green Habenero) shopping list
- 2 inch piece of fresh gingerroot, peeled shopping list
- 3 Tbls olive oil shopping list
- 1 Tsp cumin seeds shopping list
- 12 cardamom pods shopping list
- 1 1/2 Tsp mild curry powder shopping list
- 1 16oz can Green or brown lentils, drained (or 14 oz dried lentils cooked and drained.) shopping list
- 2/3 cup water shopping list
- ½ lb fresh baby spinach leaves shopping list
- ½ bunch cilantro leaves. shopping list
- Plain yoghurt shopping list
How to make it
- Put the Garlic, Chiles, and Gingerroot in a blender and pulse to a smooth paste.
- Heat the Olive Oil in a heavy pan over medium heat. Cook the paste with the Cumin Seeds, Cardamom Pods and Curry Powder for 3-4 minutes.
- Add Lentils, Water, and Spinach. Bring to a boil and simmer for 2-3 minutes until the Spinach wilts.
- Transfer to a food processor and pulse until smooth. Stir in Cilantro Leaves reserving a few for the top. Season with Salt and fresh ground Black Pepper.
- Spoon in to a serving bowl and top with Cilantro Leaves.
- To cool the sauce down, add a little plain Yoghurt.
- Serving Suggestions: Eat in bites with Chipatti, Pita or Naan bread. Stir into boiled new Potatoes. As a condiment for Korma Chicken or Grilled Chicken.
The Rating
Reviewed by 5 people-
Sounds hot and delicious!
bluewaterandsand
in GAFFNEY loved it
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My wimp level is high, but I love Indian flavours. Can't wait to try this with Naan!! You got my 5!
auntybea
in Vernon loved it
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Oh so spicy, sounds scrumptious!
juliecake
in Bluffdale loved it
Reviews & Comments 5
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