Cheap. Healthy. Vibrant. Comforting. Veggie. Spicy. Tasty. Nourishing. Where on earth to start when this curry could be summed up in so many ways.
Perhaps today I’ll just leave it to you to decide.
- 1 tablespoon oil
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1-3 chilli's depending on variety & heat required chopped
- 4 cloves garlic
- 2 tomatoes chopped
- 150 g split red lentils
- an inch piece of ginger peeled and grated
- 1 litre of water
- 1 teaspoon salt
- Large handful of washed nettle tops stalks removed, large leaves chopped
Fry the first 4 dried spices in the oil for a few minutes to release their flavour and scent.
Add in the other main ingredients and simmer in a pan with a lid on for 40 minutes.
A few minutes before you're ready to serve, add in the salt and nettle leaves and stir through. check the seasoning at this point and add a little chilli powder if it tastes bland.
If you want to serve this as a bowl of soup as I did, keep the lid all through cooking. If however you want to serve this alongside rice, breads or perhaps a meat based main, take the lid off for the last 10 minutes or so giving the water time to evaporate and thereby thickening the curry.
Either way, it tastes gorgeous :)