This Geeky Kitchen | Lentil, Spinach and Pineapple Curry

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AS the weather got cooler here (it didn’t really get cold until the last two weeks of November) I began hankering after my Mum’s go-to curry recipe, once that I believe my Grandma acquired while living in Malaysia. It’s the Best. Curry. Ever. No lies. But such family gems must be kept hush-hush and as such will never be seen on here. This recipe is the next best thing, and ten times easier.

THE first time I made this curry, I did so without the pineapple. It was nice enough, but I felt there was something missing. The pineapple in Mum’s curry is what makes it extra special, so I thought, why not chuck it in the next batch I make and go from there! So I did.

I ended up making a batch double the amount of what’s written below, in the name of meal prepping, and boy am I glad I did – two days later and I got a vicious cold that was doing it’s best to pretend it was all macho and flu-like (honestly, the ego on some of these germs… ) and I was so pleased I had a ton of feel-good food prepared!

WHETHER you’re looking for comfort food or just something new in general, this recipe may be for you!

Lentil, Spinach and Pineapple Curry

Ingredients

Oil or butter (I use Olive Oil by default in most cooking!)

1 onion, diced

1 ice cube of minced garlic

1 bunch/pack of spinach

1 cup lentils

3 cups of water (I replaced a little of the water with juice from the pineapple tin!)

1 tin of pineapple chunks (I had rings in my tin, and cut them up)

1 can chopped tomatoes (or whole, and you can chop them yourself!)

Madras curry paste to taste (I use 1-2 dessert spoons of Patak’s madras paste – totally worth the British Corner Shop shipping fee!)

 

Method

  1. In a large pan, heat some oil or butter then add the onion and garlic.
  2. Once the onion is translucent, or cooked to your liking, add a little water and the spinach and allow it to wilt a little.
  3. When the spinach has wilted enough to create space in the pan, add the lentils, water/liquid, tomato and pineapple. Stir well.
  4. Add the curry paste, and mix well.
  5. Bring the curry to the boil, then reduce to a simmer, allowing the lentils to cook for 20 minutes.
  6. Either serve with rice (if you fancy) or portion off to put in the freezer for later.

HONESTLY, this curry is so quick and easy! The tanginess of the pineapple gives it that little extra something and complements the madras flavours beautifully, and adding a small amount of the pineapple juice gives the curry a boost. Personally, I think this curry tastes better on the second day (as does it’s parent curry) and it’s a great option for freezing for later.

IF you give this a try, I hope it keeps you warm and cosy in the colder months, or just brings you some sort of comfort in general!

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