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

Lentil cracker with seeds and rolled oats

A staple which can vary in so many different ways! Depending on what seeds or nuts + flour I have at home my crackers always look different. This one though, with red lentils, have become one of my absolute favourites! Why? The lentils make the crackers if possible even more crisp - try for yourself!

My favourite way to serve them is with some kind of spread - you find a few of my favourites when scrolling though my recipes here on my website!

Lentil cracker with seeds and rolled oats

2 small trays

Ingredients

1 dl / 0.8 cups red lentils, soaked over night or for at least 8 hours

1 dl / 0.8 cups pepitas or pumpkin seeds

1 dl / 0.8 cups flaxseeds

1 dl / 0.8 cups rolled oats

1 dl / 0.8 cups oat flour

1 1/2 Tbsp chia seeds

1 1/2 Tbsp psyllium husk

1/2 tsp salt

2 dl water

2 Tbsp cold pressed rapeseed oil

How to

Soak the lentils, then rinse. Mix all the dry ingredients and the lentils in a bowl. Bring the water to a boil, pour over the dry mix together with the oil. Mix until a dough.

Divide the dough in two. Roll out, until very thin, between two pieces of parchment paper. Put on two baking trays. Let sit on the kitchen counter for at least 30 minutes.

Pre heat the oven to 150°C fan / 300°F fan. Bake the two trays in the oven for 30 minuter, carefully then turn the whole cracker thing around and bake for another 10 minutes, until dry and crisp. Let cool and indulge!!

Recipe was first published in The Gothenburg-Post/Två dagar