Lentil, Tomato and Spinach Curry..

When you want something hearty and warm to get over the cold and stormy weather outside, try this nutritious and yummy curry that will give you the right balance of carbohydrates, protein and fats (the good ones)!

  • 3cm piece of finely chopped ginger
  • 2 ripe tomatoes
  • ½ tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • pinch of chilly powder
  • 1 tbsp  jaggery
  • 250/300 grams dried red lentils
  • 400ml coconut milk
  • 100g baby spinach leaves
  • 1 lemon
  • 1 haddock fillet

Remember to rinse the dried lentils before you add them to the curry.

Put the ginger and tomatoes in a food processor or blender with some water and whizz to a purée.

Heat the olive oil in a large pan. Add the cumin and mustard seeds, fry for a few secs until you hear the seeds pop and add tomato purée, spices and jaggery. 

Bubble together for 2 mins then add the lentils and coconut milk. Cook until the lentils are tender and taste it to see if you are happy with the level of spiciness. Then stir in the spinach. 

For the haddock, simply wrap it in some foil and sprinkle it with some pepper and lemon juice before placing it in the oven at 180°C for 15-20mins.

Serve with basmati wild rice and enjoy!