2 tbsps olive/rapeseed oil
2 large onions
4 cloves garlic, pressed or finely chopped.
1 tsp chili flakes or fresh chili pepper
1 tsp of ground ginger or 2 cm of freshly grated ginger
2 tsp ground cardamom
1 tsp ground cumin
1 tsp ground turmeric or 1cm freshly grated or chopped turmeric
1 tsp smoked paprika
Bunch of coriander, washed and chopped
300 ml vegetable stock
250gs well rinsed brown or green lentils
5 large carrots diced quite small
½ kg fresh spinach, washed and roughly chopped
200gs cooked chickpeas (or use canned/tetra pack if preferred)
100 ml passata
Salt and pepper to taste
1. Heat the oil and add the onions, letting them turn slight golden brown.
2. Add chilies, ginger, cardamom, cumin, turmeric, paprika, garlic, salt, pepper and coriander.
3. Stir well and allow to cook gently for a couple of minutes.
4. Stir in the vegetable stock and lentils, bring to the boil.
5. Then allow to simmer for 15 minutes or so.
6. Add the carrots and allow to simmer for another 15 minutes.
7. Add the chickpeas, spinach and passata.
8. Allow to simmer for another 5-10 minutes.
Red Hot Tip: Depending on how hot you like your curry, I tend to go for 3 tsps of the chili flakes or a full on jalapeno chili with seeds included.