The idea of cooking a curry in 5 minutes might seem a little far fetched but once you cook this you will become a believer! Its a wonderful recipe to have in your repertoire as its so tasty and easy to make and you can easily adapt it to what ingredient you have and also to your pallet
Takes: 5mins | Makes: 2 Servings | Difficulty: Beginner
A Dal is generally applied to any curry that is lentil based. The reason why this works so well while only taking 5 mins is that we use fast cooking veg and also pre cooked beans and lentils. The main flavour agents are what is known as an Indian stock where we use onion or in this case scallions or green onions along with garlic, ginger and chilli as the base flavours which all other flavours hang off. The main liquid part of the sauce is comprised of coconut milk and chopped tomatoes, the coconut milk bring a sweet richness which balances out the acidity from the chopped tomatoes. The spinach add more nutrients to this dish and once it has wilted it add almost a creamy like texture and a beautiful bright contrasting colour.
FAQ – frequently asked questions
You can simply use water or veg stock in place and it will result in a more lighter and lower in fat version. Alternatively you could use oat milk or non dairy milk of choice however it wont be as indulgent or as rich.
Lastly you could substitute with a cashew cream sauce.
Absolutely! You could use any cooked beans or lentils of choice, some of our favourites are butterbeans, blackbeans and lentils.
Yes indeed it freezes really well and heats up great. We suggest freezing it in portions so you only have to reheat what you need so it avoids wastage.
Allow it to cook and store it in a reusable tub in the fridge. It will last for 2 days in the fridge.
Yes indeed, white onions, red onions, or even leeks can work in place, the onions function as the base flavours, they will just require longer to caramelise so the dish will take you more like 10 mins or even 15 mins to make
It will last for 2 days in the fridge