Lentil curry

Ingredients for 4 servings:

• 250 g lentils, red
• 50 g onion(s), finely diced
• 4 cloves garlic
• 2 peppers, green, chopped
• 1 clove(s) garlic, chopped
• 1 tsp curry powder
• some chili powder
• 1 pinch of saffron powder
• 2 tsp mustard, hot
• ½ liter coconut milk
• salt and pepper
• possibly water
• 200 g spinach, blanched

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Side dish or as a small stew from Sri Lanka

Sauté the onion in olive oil, add the lentils, and stir once. Add the garlic, chilies, and all the spices. Deglaze with the coconut milk and simmer over low heat until the lentils are soft but still have a slight bite. Add a little water if necessary. Finely slice half of the spinach. Season with salt and pepper, and finally add the spinach strips. Serve the lentil curry on top of the spinach leaves. It goes very well with steamed fish. Tip: I’ve also used lettuce hearts instead of spinach.