Vindaloo masala daal with carrots and spinach + courgette raja with mint
This recipe is inspired by a man with a spice mix stand in the small village Agonda in the Indian province Goa. He told me he made the best home made masala there is. Unfortunately I didn’t get to try his version - but tried my very best to remember each and every word he said when he explained how to make it. The result is right here below!
Vindaloo masala daal with carrots and spinach + courgette raja with mint
Serves 4-6
Ingredients
1 yellow onion
1-2 Tbsp vindaloo curry (to taste)
1 Tbsp ground turmeric
2 garlic cloves
1 aubergine
400 grams crushed tomatoes
8 dl / 3 1/3 cups water
3 dl / 1.2 cups red lentils
400 grams carrots
8 dried organic apricots
1 handful of fresh parsley + extra for serving
100 grams organic fresh baby spinach
2 Tbsp cold pressed coconut oil
salt and freshly ground black pepper
Courgette raja with mint
1/2 courgette
5 dl / 2 cups natural unsweetened plant yoghurt
1 handful of fresh mint
1 pinch of chiliflakes
salt och freshly ground black pepper
How to
Peel and finely chop the onion and garlic. Peel the aubergine and cut in to pieces. Heat the coconut oil over medium heat in a large saucepan. Add the vindaloo mix, turmeric, onion and garlic. Fry until fragrant and the onion has soften.You might want to add 1-2 Tbsp of water if it feels too dry.
Add aubergine, tomatoes and water. Bring to a boil and let cook for 10 minutes, until the aubergine is soft. Mix everything until smooth using an immersion blender.
Scrub and slice the carrots. Chop the apricots. Add to the saucepan together with lentils. Bring to a boil and let simmer for 20-25 minutes, until you get a very creamy daal. Maybe add a bit more water if it feels too dry. Remove from heat and add the parsley and spinach. Salt and pepper to taste.
Let the daal sit for at least 20 minutes before servering. Serve with extra spinach and rajta only, or with both + some wild rice/black rice/brown rice!
Recipe was first published in The Gothenburg-Post/Två dagar
