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

Creamy lentil stew with butternut squash and kale

The perfect seasonal stew, warming and hearty - and delicious! I often make a big batch that will last for days - plus the flavours seems to develop even more when you let it sit for a day or so which makes it the perfect lunch box food.

The trick to get a really delicious dhal is to use A LOT of spices, as they are filled with both flavour and nutrition! If you don't want to get a lot of different spices to make the spice blend below you can also buy a ready made curry mix that you like and use that instead. Use the same amount as below, or according to your taste. You could also make your own blend of what ever spices you have at home. I think it's a good idea to make a big batch of the spice blend, imagine having your own curry spice mix for occasions like this! Remember - there are endless ways to variate a lentil dhal!

Creamy lentil stew with butternut squash and kale

Serves 6

Ingredients

3 dl red lentils

1 onion

1 garlic clove

300 gram butternut squash, peeled

1/2 dl organic raisins

7 dl water

4 dl coconut milk

200 gram kale

2 handfuls of fresh parsley

tbsp cold pressed coconut oil

salt and freshy ground black pepper

Spice blend

1 tsp ground ginger

1 tsp ground turmeric

1 tsp coriander seeds

1 tsp ground cardamom

1 tsp ground cumin

1/2 tsp ground cayenne pepper 

1/2 tsp ground clove 

For serving

wild rice

plant based yoghurt

fresh parsley 

chiliflakes 

How to

Cook the wild rice according to instructions on the packaging. Mix the spice blend. Rinse the lentils. 

Cut the pumpkin in smaller chunks. Cut away the thick bottom steam part of the black kale, tear the leafs in to smaller pieces. Peel and finely chop the onion and garlic. 

Heat the oil in a pot and fry the onion and garlic until soft ang fragrant. Add the spices and fry for another minute. Add lentils, butternut squash, raisins, water and coconut milk. Bring to a boil and let simmer for about 20 minutes, until a really creamy stew with soft lentils and tender butternut squash. You might want to add a bit more water to get the desired creaminess. Stir every now and then. Add the kale and parsley and remove from the heat. Salt and pepper to taste. Let sit for a bit before serving. 

Serve with wild rice, plant based yoghurt, extra parsley and chiliflakes.

* This is a recipe from “Två Dagar” distributed by Göteborgs-Posten in October 2016. “Två dagar” was produced by contant agency OTW. Recipe, styling and photo by me.