Tomato & spinach kitchari

5-a-day calcium curry folate healthy iron kitchari lentils midweek meal spinach tomatoes vitamin c

N/A

Source

Ingredients

130g basmati rice

200g split red lentils

3 tbsp olive oil

1 onion , finely sliced

1 thumb-sized piece ginger , finely grated

2 garlic cloves , crushed

2 tsp turmeric

2 tsp ground coriander

2 tsp cumin seeds

1-2 tsp medium chilli powder

1.2l vegetable stock

150g cherry tomatoes

200g spinach

1 red chilli , finely chopped

chapatis , to serve (optional)

Method

Tip the rice and lentils into a sieve and rinse thoroughly under cold, running water. Set aside.

Heat 1 tbsp of the oil in a large saucepan or casserole. Add the onion along with a pinch of salt and fry over a medium-high heat for 10 mins or until golden. Stir through the ginger, garlic, turmeric, ground coriander, half the cumin seeds and the chilli powder and fry for 1 min. Add the rice and lentils to the pan and pour in the stock, bring to a simmer then cover, turn down and cook for 25 mins, stirring now and then, until the lentils have turned creamy. Add the tomatoes and spinach and cook for 5 mins.

Heat the remaining oil in a small frying pan and add the remaining cumin seeds, cooking for 1 min. Spoon the lentils into four bowls, drizzle over the cumin oil and top with the chilli. Serve with warm chapatis, if you like.