Mild Durban-Style Lentil and Vegetable Curry

Step 2: Fry the whole spices

Heat the oil in a large pot over medium heat. Add the cinnamon stick, cumin seeds and curry leaves and let them sizzle for 1 minute.

Spices · 1 min

Curry leaves spit when they hit hot oil. Stand back as you drop them in.

Step 3: Add the onion and ground spices

Add the onion and cook for 5 minutes, until soft and golden. Stir in the ginger and garlic paste, curry powder and turmeric and cook for 1 minute more.

Onion · 5 min

Step 4: Add the tomato and carrot

Stir in the grated tomato and carrots and cook for 5 minutes, until the tomato turns jammy.

Tomato · 5 min

Step 5: Simmer the lentils

Add the lentils and stock, bring to the boil, then simmer for 19 minutes, stirring now and then, until the lentils are soft and the curry is thick.

Lentils · 19 min

Tip: If it gets too thick before the lentils are soft, add a splash of water.

Step 6: Stir in the spinach and serve

Stir in the spinach and salt and cook for 1–2 minutes, until wilted. Take out the cinnamon stick and serve with the brown rice and fresh coriander.

Spinach · 2 min