Goan spinach and lentils, 30 minute curries

Goan spinach and lentils, 30 minute curriesMike Cooper

F&W Pick: Goan spinach and lentils

30 minute curries

Author: Atul Kochlar

Photography by Mike Cooper

Absolute Press, €36.40

Tempting you to try your hand at curry, Michelin-starred chef Atul Kochhar recreates some of his favourite Indian dinners in less than 30 minutes. Featuring 90 curries ranging from vegetarian, to fish and meat options, these family-friendly meals were taste-tested by Atul’s own children, and boast fresh, local ingredients that can be easily purchased at any supermarket. Atul also dots his own tips and words of advice to budding cooks, passing on his expertise to make prepping and cooking that bit easier.

Goan spinach and lentils

Serves 4, as a sharing dish

  • 50g toor lentils
  • 1 green chilli
  • 1 small onion
  • 1 tomato
  • 2 tablespoons vegetable oil
  • 1 teaspoon black mustard seeds
  • 200g baby spinach leaves
  • 3 tablespoons frozen grated coconut, plus extra to garnish
  • Sea salt
  1. Bring a large covered saucepan of water to the boil and assemble all the ingredients and other equipment before you begin. You also need a sieve or colander and a wok or a large sauté or frying pan.
  2. Rinse the lentils in the sieve with cold running water, then add them to the boiling water. Return the water to the boil and leave the lentils to boil, uncovered, for 20 minutes, or until they are tender, but still holding their shape.
  3. Meanwhile, remove the stalk from the green chilli, if necessary, then slice the chilli lengthways. Peel, quarter and thinly slice the onion. Halve and slice the tomato.
  4. Heat the vegetable oil over a medium-high heat in the wok. Add the mustard seeds and stir until they pop. Add the green chilli, onion and tomato with a pinch of salt, and continue stirring until the onion is softened, but not coloured. Turn the heat down and leave, uncovered and stirring occasionally, until the lentils have finished cooking.
  5. Meanwhile, rinse the spinach and shake off the excess water.
  6. Drain the lentils, then stir them into the sauté pan. Add the spinach and frozen coconut, season with salt and stir-fry until the spinach wilts. When you take the coconut out of the freezer set aside a little extra for the garnish.
  7. Adjust the seasoning with salt, if necessary. Sprinkle with a little extra coconut just before serving – it will thaw in the residual heat.