Tomato & spinach kitchari served in a dish

Tomato & spinach kitchari

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(2 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 4

Combine lentils with spinach, tomatoes and spices to make this warming midweek veggie supper that's low-fat and packed with vitamins. Serve with warm chapatis

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: Per serving

  • kcal420
  • fat11g
  • saturates2g
  • carbs57g
  • sugars6g
  • fibre9g
  • protein19g
  • salt0.2g
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Ingredients

  • 130g basmati rice
  • 200g split red lentils
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 thumb-sized piece ginger, finely grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves, crushed
  • 2 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 tsp ground coriander
  • 2 tsp cumin seeds
  • 1-2 tsp medium chilli powder
  • 1.2l vegetable stock
  • 150g cherry tomatoes
  • 200g spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 1 red chilli, finely chopped
  • chapatis, to serve (optional)

Method

  1. Tip the rice and lentils into a sieve and rinse thoroughly under cold, running water. Set aside.

  2. Heat 1 tbsp of the oil in a large saucepan or casserole. Add the onion along with a pinch of salt and fry over a medium-high heat for 10 mins or until golden. Stir through the ginger, garlic, turmeric, ground coriander, half the cumin seeds and the chilli powder and fry for 1 min. Add the rice and lentils to the pan and pour in the stock, bring to a simmer then cover, turn down and cook for 25 mins, stirring now and then, until the lentils have turned creamy. Add the tomatoes and spinach and cook for 5 mins.

  3. Heat the remaining oil in a small frying pan and add the remaining cumin seeds, cooking for 1 min. Spoon the lentils into four bowls, drizzle over the cumin oil and top with the chilli. Serve with warm chapatis, if you like.

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