Recipe: Spinach, Red Lentil & Baobab Curry
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Baobab is one of the most nutrient-dense foods in the world. Just two teaspoons of the powdered African superfruit contains 33% of your recommended daily requirement of vitamin C, plus it's high in fibre and packed with antioxidants. Aduna's Great Taste award-winning baobab powder is perfect for smoothies with its nutrient-rich qualities and delicious sweet and citrusy flavour. But it can also be used in savoury dishes, like this incredible red lentil, spinach and baobab curry. Huge thanks to Aduna, whose baobab is sourced directly and sustainably from small-scale producers in northern Ghana, for sharing with us this wonderful recipe by Emma of Coconut and Berries.
- 2 tbsp Baobab Superfruit Powder
- 1 tbsp coconut oil
- 1 small onion, diced
- 3 cloves of garlic, minced
- 2" ginger, peeled and minced
- 1 red chilli, deseeded and minced
- 1 tbsp curry powder (use your favourite blend)
- 1 tsp salt
- 1 cup red lentils, rinsed well
- 1 can (400g) chopped tomatoes
- 3 cups water
- 250g/8oz new potatoes, halved (or quartered if large)
- Couple of large handfuls of spinach
- Rating: Easy
1 Heat the oil in a large pan over medium heat. Add the onion and cook for 6-8 minutes, stirring occasionally.
2 Add the garlic, ginger and chilli and cook for a further couple of minutes. Add the curry powder, salt and red lentils and stir to coat well.
3 Add the tomatoes, water and new potatoes and bring to a boil. Reduce heat, cover the pan and simmer for approx. 30 minutes, stirring occasionally to prevent sticking. When cooked, the potatoes should be fork tender.
4 Remove from the heat and stir in the baobab powder and the spinach. The residual heat will wilt the leaves.
5 Serve with a sprinkle of fresh coriander, a dollop of yoghurt & flatbread on the side.