Saturday, 26 October 2013

Spinach and coconut dal

I have found a new blog I love - Tinned Tomatoes. On name alone it should appeal, since I use a lot of said ingredient, but there are over 500 vegetarian and vegan recipes on there, many of which I am very keen to try. And they don't all feature tinned tomatoes... like this one:

Spinach and coconut dal is the easiest thing I have cooked in ages. And one of the tastiest! At 600 cals per portion (using the whole lot as 4 portions) it's not the lightest, but once in a while does no harm. It would also be great as part of a thali-type mixed meal.

First wilt 200g fresh spinach: wash, then in the colander pour over boiling water, then cold water. Squeeze out the excess moisture (keep it - see below) and then chop. Or use frozen spinach :)

Put 400g red lentils, 400ml coconut cream, 600ml stock and spices (1 tsp each coriander, ginger, tumeric and chilli powder, 2tsp cumin) together in a large pan. Bring to the boil and simmer for 15 mins, stirring occasionally. Add the spinach and simmer 5-10 mins more. Serve seasoned with black pepper, accompanied by breads or rice.

I didn't keep the spinach liquid, and wished I had. It looked like I was pouring good stuff away, and then I needed to add more liquid to the dal. Sigh. Also I used some coriander I had previously blitzed and frozen, rather than fresh (must do that more often), and there was some extra water in that, so if using fresh you'd almost certainly need to add water.

I had mine with rice and mango chutney, but to be honest some chapattis would have suited it better. Later this week I might try blitzing it down with more stock to make a soup, as suggested on the blog - I think it would work really well. Finally, I might also freeze a portion and then make more before too long, but use less-calorific coconut milk instead of cream. Then I can do a taste test!

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