Lentil and Nettle Curry. 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
- 1 inch ginger peeled and grated
- 1 litre water
- 1 teaspoon salt
- 1 handful nettle tops washed,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 :)