Well as Madeleine has recently done me the favour or tweeting my blog I thought I would post another of her amazing recipes. As always, this is another of those recipes that is better than you could ever imagine – the flavours are absolutely spot on! It’s also super easy to make.
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| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
- 1 tsp turmeric
- 1 tsp chilli powder
- 2 tsp ground cumin
- 1 tbsp coconut oil
- 1 red onion roughly chopped
- 2 cloves garlic
- 3 cm freshly grated ginger
- 1 x 400ml can coconut milk
- 1 x 400g can chickpeas drained
- 150 g dried red lentils
- 100 g spinach leaves
- salt and pepper
Ingredients
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Instructions
- Dry fry the dry spices in a frying pan for 1 minute, along with a pinch of salt.
- Heat the coconut oil over a medium heat for 1 minute, then add the onion and sauté for 5 minutes.
- Add the garlic and ginger and stir-fry for a few minutes more, before adding the coconut milk with a pinch of salt and grind of pepper.
- Add the drained chickpeas and lentils and cook, covered for 40 minutes.
- For the last 5 minutes of cooking time, drop in the spinach and stir so that it wilts.
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