Friday night curry

Still sticking to the vegetarian/vegan challenge I cracked into the Friday night curry series with a dhal. This is a great store cupboard meal that's cheap and easy, which tastes just as great in the second day.  Which is just as well, as it's on the menu for lunch tomorrow (spoiler). I made enough for six and served it with wholemeal chapattis.

2 x red onions (diced (
6x tomatoes
400g red lentils
2 tsp olive oil
1 tsp nigella seeds
2 cloves of garlic (minced)
1 tsp cumin
1 tsp turmeric
2 tsp dried chilli flakes
1 tsp ginger powder
1 tsp cinnamon
200g spinach
20g coriander

Soak the lentils while you start in the rest of the curry.

Fry of the onion in the heated oil with a large punch of salt until browned then add the minced garlic and cook until softened.  Add all the spices and cook until fragrant.  I needed to add some water at this point to stop it sticking.

Add the chopped tomatoes and cook until it has reduced to a thick sauce.  Drain and rinse the lentils and stir then into the tomato/spice mixture.  Add enough water to cover the lentils,  put the lid on and simmer until the lentils are tender.  Stir through most of the chopped coriander and then add the spinach and replace the lid until the spinach has wilted. Stir through the wilted spinach and serve with a further sprinkling of fresh coriander.