Time: 45 minutes - 1 hour
Serves: 4
Ingredients:
For the curry -
- 60ml groundnut or sunflower oil
- 2 white onions, diced
- 800g sweet potatoes, chopped into 5cm chunks
- 1 tbsp curry powder
- 1 tsp tumeric
- 500g whole leaf large spinach, roots cut off and well washed
- 50g ground almonds
- 2 green chillies, sliced thickly
- 1 tin of coconut milk
- Juice of half a lime
For the dahl -
- 3 tbsp groundnut or vegetable oil
- 8 garlic cloves, roughly chopped
- 1 tbsp seed spices, such as mustard, cumin and coriander
- 4 cardamom pods, smashed with side of knife(discard husks and just use seeds)
- 250g dried split peas, (yellow or green)
Recipe:
- In a wide, lidded, heavy-based pan, fry the onion in the oil to soften for about 5 minutes. Stir in the sweet potato chunks, curry powder and turmeric and fast-fry with the lid off until it begins to stick to the bottom.
- In two batches, stir in the spinach, adding the ground almonds and chilli. When all the spinach is in the pot and beginning to collapse, pour in the coconut milk, add some salt, stir well and put the lid back on.
- Keep it at an active simmer, stirring from time to time, for about 20 minutes until the spuds are cooked. Take the lid off and let the curry reduce down to a thicker consistency (another 10 minutes or so).
- For the dhal, gently fry the garlic and all the seeds (don't forget the cardamom) in the oil until they are a deep golden brown. Tip in the split peas and give them a good roll around in the garlicky oil then pour in 1litre of water and turn the heat up.
- Slowly bring it to a gentle boil over around 10 minutes then skim, cover and leave to simmer for 45 minutes-1 hour until the peas are well-cooked. Taste for seasoning – dried pulses take a lot of salt to bring out their best flavour.
- Finish the curry by stirring in the lime juice and adjusting the seasoning. Serve with the dhal on the side and all the usual suspects (basmati rice, chutney and yoghurt).
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