Monday, September 01, 2008
Lentil, Spinach and Chickpea "Curry"
1/2 cup lentils, rinsed
1 tsp bullion (whatever flavor you desire, I used veggie bullion)
1 small can (70g- about 1/4 cup) tomato paste (puree)
1 cup plain yogurt
1/2 cup onion, chopped
2 cloves garlic, minced
1 1 inch (2.5cm) piece fresh ginger, grated
2-3 cups fresh spinach, coarsely chopped or torn
1 sun dried tomato, chopped finely
1 can chickpeas (garbanzo beans)
1/4 tsp tumeric
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp cinnamon
1/4 cayenne pepper
1/4 tsp crumbled bay leaves
1/8 tsp ground cloves
Place lentils and bullion in a pan with enough water to cover. Bring to a boil. Reduce heat to low, cover, and cook for about 15 minutes. Drain when done cooking.
While your lentils are cooking:
Stir together tomato paste and yogurt. Add your spice mix and stir until creamy. Stir in the tomato.
Heat a little oil in a skillet and stir in your onion, garlic and ginger. Cook until the onions start to brown (just color, not burn!). Stir in the spinach and cook until wilted slightly. Gradually stir in the yogurt mixture.
Stir lentils and chickpeas into the mixture until well combined. Heat through (about 5 minutes).
Serve over rice, or with naan bread.