Daal Curry

This is a family favourite – it’s ‘accidentally vegan’, which pleases my sister greatly, but we all love it. It’s full of flavour, and another dish that ages well. It’s also packed with various sources of your five-a-day, as well as lentils which are an excellent source of protein.

The texture can be a little runny, so the longer it is left on the hob the thicker the mixture (remove the lid so moisture can escape). Great served with naan bread to scoop up the mixture.

Ingredients:

• 1 onion, chopped
• 2 cloves garlic
• 1 pepper, chopped small
• 700ml boiling water + stock cube
• 300g red split lentils
• 1x 400g tin coconut milk
• 200g baby spinach (can also use a few blocks of frozen spinach)
• 3 tsp chilli powder
• 2 tsp ginger
• 1 tsp tumeric
• 2 tsp dried coriander
• 1 tsp mustard seeds
• salt and pepper

Method:

1. In a casserole dish (or any other big dish), fry onion until softened, with garlic and the pepper.
2. Add in the spices, and stir well.
3. Add the lentils, the boiling stock, and the coconut milk. Season to taste.
4. Put the lid on and boil. Remember to stir regularly so the lentils don’t stick.
5. Fold in the spinach, stirring well.
6. Serve with rice and naan.

Super easy, with cheap ingredients which can be used again! The curry is also easily frozen.

Costs: from Tesco, £4.71. CHEAP!!!