Dahl and spinach curry

Name: Dahl and spinach curry
Yield: Serves 6
Cuisine: Sri Lanka
Ingredients: 1 tablespoon ghee; 250 g (9 oz) English spinach leaves, picked, washed and roughly chopped; 1 sprig fresh curry leaves, leaves picked; 1 garlic clove, finely chopped; ½ teaspoon ground turmeric; 2 small green chillies, finely chopped; 100 ml (3½ fl oz) coconut cream; 4 shallots, finely chopped; 700 ml (24 fl oz) coconut milk; 125 g (4½ oz/½ cup) red lentils, washed and drained

Preparation info

Serves
6

Difficulty
Easy

Appears in

Serendip

By Peter Kuruvita

Published 2009

About

Ingredients

1 tablespoon ghee
4 shallots, finely chopped
1 garlic clove, finely chopped

Method

Heat the ghee in a heavy-based frying pan over low to medium heat, add the shallots and garlic and cook for 1–2 minutes or until just soft. Add the curry leaves and lentils and cook for another 3 minutes, then add the chilli, turmeric and coconut milk and cook for 8 minutes or until the dahl is soft and pulpy. Add the spinach and coconut cream and simmer for 3 minutes.