every lidl helps

Lentil and Spinach Curry, Chapattis, and Lime and Pistachio yoghurt

In Recipes on April 23, 2009 at 09:04

Lentil + spinach curry

Ingredients.

For the curry:

Red Lentils (150g) (50p)

Ginger (a good couple of inches) (10p)

Water (850ml)

Three Green Chillies (left whole) (10p)

Turmeric (¾ teaspoon)

Tomatoes (two, blended) (20p)

Spinach (a couple of handfuls, washed) (50p)

Sunflower oil (1 ½ Tablespoons)

Cumin Seeds (1 teaspoon)

Garlic (2 cloves, chopped into 5 or 6 pieces)

Garam Masala (½ teaspoon)

Coriander Power (1 teaspoon)

For the chapattis:

Chapatti flour (150g) (50p)

Lukewarm Water

Sunflower Oil (a dash)

Lime and Pistachio yogurt:

Plain yogurt (I used about 3 desert spoons) (40p)

Zest of half a lime (15p – but you can still use its innards)

Unsalted pistachio kernels (approx 5, smashed up with a rolling pin)

I’m not an accountant… I haven’t calculated the minutia of this recipe, but the spices can be considered as an investment!

Total cost: £2.45

This is a really simple curry to make, it is a variation of one of Anjum Anand’s, but I tend to vary what I put in – it would probably taste just as good with some added onion, extra spices or other pulses or beans.

—SD—

Method.

I start by rinsing the lentils in some cold water. Next, place the lentils, ginger, green chillies, turmeric and water in a heavy-based pan and bring to the boil. Once it’s bubbling, give it a stir to make sure nothing’s sticking, and turn down the heat and allow it to simmer for 15 minutes or so, before adding the tomatoes and a bit of salt. Leave to cook for another 10 minutes or so, then stir in the spinach. Keep simmering for 10 or 15 minutes until the lentils are nice and soft and the curry is starting to thicken. Just before you are ready to serve, heat the sunflower oil in a small saucepan, add the cumin seeds and garlic, and cook until the garlic starts to turn brown, then add the coriander powder and garam masala, give it another quick stir, then add it to the curry. Then it’s ready!

I normally start making the chappati dough while the lentils are boiling. It is so simple, just add a little bit of a water at a time to the flour, stirring and finally kneading into a dough. Once it’s done, roll into a ball, cover and cool in the fridge. After it’s chilled for 15 minutes or so pull off small sections and roll into pancake-like disks (using lots of flour and a rolling pin). Cook them as you go: heat up a large non-stick frying pan (I use a wok) until it’s really hot, don’t use any oil, just cook them on both sides until they bubble up and brown (a bit like pancakes).

For the yoghurt, I just mixed all the ingredients, to make a fresh tasting and zesty accompaniment.

—SD—

Washing up count: 2 pans, 1 wok, 2 wooden spoons, 1 serving spoon, measuring spoons, colander (for the spinach), sieve (for the lentils), rolling pin, 2 plastic bowls, measuring jug, blender and one very messy hob! =A whopping 15. Lucky I’m not washing up tonight!

***supper diem***

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