Madita’s Lentil and Spinach Curry – Swabian-style

By Madita Schröder (aged 12)

This recipe is courtesy of Rita’s oldest grand-daughter who lives in the Swabian village of Talheim, near Heilbronn in South Germany. Madita cooks this regularly for her family who got her to send the recipe via WhatsApp. Rita prepared it the other day and it was “lecker”! Here’s how to make it…

Lentil and Spinach Curry – Swabian-style 

Ingredients

Ca. 150g fresh spinach

200g brown lentils

1 onion

2 cloves garlic

2 tbsps sesame seeds

2 tbsps butter

1 can of coconut milk

350 ml water

1.5 teaspoons stock

1 piece of stem ginger (2-3 cm)

1 teaspoon turmeric

Salt

½ teaspoon hot curry powder

2 teaspoons cumin

Method

Peel and finely chop the ginger, onion and garlic

Add the butter and heat until melted (approx. 3 mins.)

Add the sesame seeds, cumin and continue cooking for approx. 1 min.)

Add the lentils, coconut milk, water, curry, turmeric and stock and continue cooking (approx. 15 mins.)

Add the spinach and cook for a further 10 mins., stirring from time to time.

Adjust seasoning and serve on a bed of basmati rice. Add poppadums or chapattis if desired.

Recommended drink: Cobra lager or similar