Emily's Tasty Daal Curry

Serves 4
Ingredients
1 Onion
1 Teaspoon garlic powder
1 Teaspoon ginger powder
1 Teaspoon chilli powder
1 Red pepper, deseeded
½ teaspoon ground coriander
Rapeseed oil
1 Teaspoon curry powder
1 Teaspoon turmeric
½ Teaspoon ground fenugreek
1 Teaspoon mustard seeds
650g Precooked puy lentils (I suggest 1x400g tin and 1x250g ready-to-eat packet)
1x400ml Tin coconut milk
50g Baby spinach, plus extra to serve
1 Large mug of rice
Poppadoms or Naan bread, to serve

Method

1. Halve the onion and the red pepper and place in a food processor, along with the garlic powder, ginger powder, chilli powder and ground coriander. Blitz until roughly chopped, and leave to the side.
2. Pour the rice into a large pan with the two times the amount of water as rice (in a ratio of 2:1, water to rice) and bring to a low boil.
3. Heat the rapeseed oil on a high heat. Add the curry powder then wait 30-45 seconds becore adding the turmeric, the repeat the process with the fenugreek and mustard seeds. Wait until you can hear the mustard seeds popping in the pan, and then pour in the pepper and onion mixture from the blender and fry for 2-3 minutes.
4. Place the puy lentils in the pan and mix into the mixture. Pour the coconut milk into the pan and stir everything together, ensure that the curry has been brought up to the boil, then take down to the simmer until pretty much all of the water in the rice has boiled down. Then take the curry off the heat.
5. Rinse the rice in a colainder to get rid of all of the sticky starch. Then stir in the spinach to the Daal curry, ensuring it is thoroughly mixed in.
6. Serve the rice with the curry with a pinch of spinach on the top, serve with the naan or poppadoms.