Lentils with Tamarind Sauce
1/4 cup frying oil
1 onion, thinly sliced
2 carrots, chopped
2 tsp garlic, minced
1 tsp paprika
1 can crushed tomatoes (400g)
1 tbsp ginger, grated
1 cup tamarind water*
2-3 cups cooked lentils (I soaked brown lentils for 24 hours then cooked them in advance or you can use canned)
1/2 cup water
1 1/2 tsp garam masala
1 tsp ground cumin
1 handful English spinach
Heat oil in large frying pan on medium. Fry onion and carrot until soft and slightly browned.
Add garlic and cook for two minutes.
Add tumeric and paprika and cook for a moment.
Add the tomatoes and ginger and cook for a further 5 minutes.
Add tamarind water and water and simmer on a low heat for 15-20mins.
Add lentils, garam masala and cumin and cook for about 3minutes.
Add spinach and cook until wilted.
Serve with basmati rice.
*Tamarind water is made by a ratio of whisking 1 Tbls tamarind paste to 1/4 cup of warm water