Baby It's Cold Outside

Its 2011 and I couldn’t think of a better way to start off the New Year then cooking something warm, buttery and spicy. Okay, I can think of one other thing that’s better-spending all of New Year’s day in bed with this guy:



I know right? But eventually a girl’s gotta eat. I love Indian cuisine and in an effort to spice things up and be a little more health conscious this year, I opted to cook lentil and spinach curry.



Most of us can afford to skip the meat in a meal every now again and this is the perfect substitute. I promise even the most carnivorous of individuals won’t feel like they’re missing out. This curry is fast, easy, creamy and utterly delicious. What more could you possibly ask for? So stop drooling and get moving- I promise even if you’re having the laziest of Sundays this curry is worth it.

Spinach & Lentil Curry (Adapted from The Gourmet Cookbook)

¼ cup Ghee*
1 cup finely chopped onion
3 large garlic cloves minced
2 tablespoons finely grated fresh ginger
1 ½ tablespoons curry powder
1 ½ teaspoons cumin
2 cups of lentils
3 cups low sodium chicken stock
2 cups of water
1 large can of chopped tomatoes
2 cups of coarsely chopped spinach
Handful of cilantro chopped
Fresh lemon juice, salt and pepper to taste

Heat the ghee or vegetable oil in a heavy saucepan over medium heat. Add onion and cook stirring occasionally until lightly browned. 6-7 minutes. Add garlic, ginger and stir cooking for 1 minute more. Add curry powder and cumin and stir for 30 seconds. Finally add lentils, stock, water and bring to a boil. Then reduce heat and simmer until lentils are tender, 20-25 minutes.

Stir in tomatoes, spinach and simmer until spinach is wilted. Add the lemon juice, salt, pepper and cilantro to taste.

*Ghee is just clarified butter- if you don’t have it don’t stress- vegetable oil works too