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Ingredients Jump to Instructions ↓

  1. 4 Tbsp soy or sunflower oil

  2. 4 cloves garlic, finely chopped

  3. 2 1/2cm/1in ginger, finely chopped

  4. 1 large onion, sliced

  5. 1 red chili pepper, chopped

  6. 200g/1oz soy mince

  7. 1 cup/

  8. 200g/1oz red lentils, rinsed

  9. 2 tomatoes, peeled and chopped

  10. 1 tsp ground turmeric

  11. 1 Tbsp ground cumin

  12. 1 green cardamom, lightly crushed

  13. 1/4 tsp fenugreek seeds

  14. 1 tsp garam masala

  15. 1 tsp salt

  16. 2 cloves

  17. 1 L/1 3/4 cups water

  18. 1 potato, peeled and diced

  19. 150g/5oz fresh spinach

  20. 2 tsp sugar

  21. 4 Tbsp tomato ketchup

  22. 2 Tbsp freshly squeezed lemon juice

  23. 2 Tbsp fresh coriander leaves

  24. Basmati rice and chopped fresh coriander, to serve

  25. Serves 4-5

Instructions Jump to Ingredients ↑

  1. Method :

  2. Heat the oil in a pan, add the garlic, ginger, onion, and Chile, and stir-fry for 3 to 4 minutes. Add the soy mince, lentils, and tomatoes, and stir-fry for 2 minutes.

  3. Add the turmeric, cumin, cardamom, fenugreek, and garam masala, and stir-fry for 2 to 3 minutes.

  4. Add the salt, cloves, and water, bring to a boil, and simmer for 15 minutes.

  5. Add the potato, spinach, sugar, tomato ketchup, and lemon juice, and simmer for another 10 to 15 minutes.

  6. Serve hot with basmati rice and sprinkled with chopped coriander.

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