Lentil Curry, Spinach Curry with Fresh Apricots

I have to make a note of these curries I quickly made last night otherwise they will be forgotten never to be made again which according to my oldest daughter is a habit of mine.  When I make it again I will take better photos and post those.  It was one of those full days, we’re both exhausted by the end of it and the evening jobs were divided, one of us had to bath and put 4 year old to bed and the other make dinner while processing another load of washing.  Out of the cupboards and the fridge came dinner in 20 minutes, faster than waiting for a take-away curry.

This is perfect vegan food for me but if I was to serve with something else it would be any fish plainly cooked.  I used red lentils because they cook incredibly fast if I had more time it I would’ve used a chana or mung dal.

Lentil Curry

  • Vegetable oil – enough to cover bottom of pan
  • 3 fresh sprigs of curry leaves (I buy mine in my local Indian grocers, keep well frozen)
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon of fenugreek seeds
  • 1 teaspoon black mustard seeds (or yellow mustard seeds)
  • 2 whole dried chili
  • 1 large onion chopped
  • 1 1/2 – 2 mug full of red lentils
  • 1/2 tablespoon fresh ginger grated
  • 2 cloves garlic chopped or crushed
  • 1 teaspoon turmeric
  • 2 fresh short lemongrass sticks split in half
  • 1 teaspoon ground coriander
  • Salt to taste
  • Extra chili to taste (optional)
  • 4 medium size fresh tomatoes, roughly chopped
Heat the oil in a large pan because boiling lentils like to rise over the top of the pan.  When the oil is hot add all at once the cumin seeds, fenugreek seeds, mustard seeds, curry leaves, whole chili let them cook for a few seconds until the mustards seeds start popping.  Add onion, on low heat let them soften for a couple of minutes.  When soft  then add the rest of ingredients apart from the fresh tomatoes along with plenty of water to cover the lentil because they’ll absorb a lot, be generous.  After about 8-10 mins of boiling the lentils should be nearly ready add the tomatoes and let them cook down until the lentils are ready.


Spinach Curry with Fresh Apricots

  • Vegetable Oil – enough to cover the bottom of the pan
  • 1 teaspoon cumin seeds
  • 5 cardamon pods crushed (remove the seeds or leave inside crushed pods)
  • 1 small cassia bark left whole
  • 3 sprigs of fresh curry leaves
  • 2 whole dried chili
  • 1 medium size onion, chopped
  • 2 garlic cloves chopped or crushed
  • fresh spinach, roughly chopped (I used a bag of 250grms)
  • 1/2 teaspoon turmeric
  • 1 teaspoon ground coriander
  • small chunk about 2 tablespoons cream of coconut (or use a little coconut cream but paneer or mild cheese like ricotta can be used)
  • salt to taste
  • chili to taste
  • 4 fresh apricots peeled and chopped
Heat the oil in a pan add the cumin seeds, crushed cardamon pods, curry leaves, chili, when they have cooked for a few seconds add the onion soften it then add everything apart from apricots.  Let it all cooked down and keep stirring until most of the water has evaporated, add the apricots towards the end of cooking and mixed them up well with the spinach.