Curry for Change

Changing the lives of families
who suffer from hunger.



Serves 4

300 gm. Bengal gram lentil                              

600 ml Water                                                 

1 tsp. Salt                                                                 

10 gm. Ginger chopped                                 

2 Cloves garlic                                                  

1 tsp. Turmeric                                             

50 ml Vegetable oil                          

½ tsp. Cumin seeds                                       

½ tsp. Garlic chopped                                   

½ tsp. Green chilli chopped              

150 gm. Tomatoes chopped                 

1 tsp. Red chilli powder                              

1 tsp. Coriander powder                              

½ tsp. Garam masala                                     

200 gm. Baby spinach leaves                


  1. Wash and soak the lentil for 30 minutes.
  2. In a heavy bottom pan boil the lentil with salt, ginger, garlic and turmeric.    Cook until lentils are soft.
  3. In a separate pan or a wok, heat oil, add cumin seeds stir until it crackles and then add garlic and fry until golden brown and then add chopped green chilli.   Add chopped tomatoes and all the powdered spices and add the baby spinach leaves.   Stir to scald the leaves and then add this mixture to lentil and bring to boil. 
  4. Serve warm with rice or bread.

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