Red lentils | 2 cups |
Carrots, julienned | 2 cups |
Onion | 1, thinly sliced |
Vegetable oil | 2 tablespoons |
Curry powder | 1 tablespooon |
Garam Marsala | 1 tablespoon |
Ground turmeric | 1 teaspoon |
Ground cumin | 1 teaspoon |
White sugar | 1 teaspoon |
Salt | 1/2 teaspoon |
Garlic | 2 cloves, minced |
Ginger | 1 teaspoon, grated |
Coconut milk | 1 can |
Tomatoes | 3 cups, chopped |
Fresh spinach | 1 bag |
Wash the lentils in cold water until the water runs clear, then put the lentils in a pot with water to cover and simmer covered until lentils are tender.
In a large skillet or saucepan, caramelize the onions in vegetable oil. Add carrots and sauté.
While the onions and carrots are cooking, combine the curry paste, curry powder, turmeric, cumin, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions and carrots are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
Stir in the tomatoes and reduce heat to simmer for a few minutes. Add coconut milk and simmer for five minutes. Add fresh spinach and cover to allow the spinach to wilt while you finish the lentils.
Drain the lentils and mix into the curry base. Serve immediately by itself or over rice.