By Madita Schröder (aged 14)
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 and she sent her “Oma” the recipe via WhatsApp. Rita prepared it the other day and it was “lecker”! Here’s how to make it…
Madita’s 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
© Madita Schröder
Tags: coconut milk, cook, cumin, curry, germany, ginger, grqand-daughter, Heilbronn, lecker, lentil, Madita Schröder, recipe, rice, rita whitelock, spinach, Talheim,turmeric,whatsapp