Lentil Spinach Curry With Okra And Spinach

Ingredients

1 tbsp coconut oil

3 shallots finely diced

3 cloves of garlic diced

2 cm knob of ginger grated

1 tbsp madras curry powder

1 tbsp garam masala

2 tsp smoked paprika powder

2 tsp cumin powder

1-2 tsp turmeric powder

2 tsp fennel seeds

2 tsp caraway seeds

Salt & pepper to taste

2 tsp tomato paste

1 bay leaf

250 gr lentils soaked over night

3-4 cups water

1 can of tomatoes diced

1/2 can coconut milk

A couple handfuls spinach {I used frozen}

1 cup diced okra

Juice of 1 lime

Toppings:

Cilantro

Plantbased yoghurt

Nigella seeds

Smoked paprika oil {mix 1 tsp smoked paprika with 1-2 tbsp olive oil}

Method

Heat up the oil in a large pan and sauté the shallots, garlic and ginger until slightly caramelized. Add the spices and tomato paste and keep stiring for a minute or two. Add the soaked lentils and deglaze with the water. Bring to a boil and add the bay leaf and tomatoes. Cook until the lentils are almost fully cooked, then add the coconut milk,okra and spinach. Cook for 5-10 minutes. Before serving add the lime juice and top with the cilantro, yoghurt, nigella seeds and the smoked paprika oil. Serve with basmati rice and papadams!