Aromatic Dhal Curry

This recipe is dedicated to # FoodRevolutionDay, a brilliant campaign spearheaded by my food hero, Jamie Oliver, advocating for “compulsory practical food education in schools across the world”.

To me, it’s heartbreakingly sad that so many of us are uneducated about good, healthy food. Food groups are classified as KFC, MC Donald’s and Burger King, and kids don’t even know the names of basic vegetables! It’s devastating and disturbing. We need get ourselves educated about food and how to make good, healthy food choices, not just for ourselves but for our children, and the future of theirs!

Healthy food is not difficult to make, and it is my fervent wish that my recipes demonstrate this. Let’s stand up and make a difference. It starts with you. Vote for nutrition and food education.

Here’s a delicious, nutritious and easy recipe for you to try. My family absolutely adores it.

Ingredients:

2 cups of yellow dhal – soaked and rinsed thoroughly, until water runs clear

½ tsp. coconut or olive oil

4 cups boiling water

2 tsp. chicken stock – try find a low sodium one like Ina Parmaans

1 tsp. of your favorite curry powder – omit this if your kids are small.

1 tsp. cumin powder

1 tsp. coriander powder

1 tsp. turmeric powder

2 tsp. cinnamon powder

3 cups of spinach – finely chopped

25 fresh green beans – thinly sliced

1 tin of whole tomatoes- roughly chopped

1 cup fresh coriander- roughly chopped

½ cup of natural yogurt

Salt and pepper to taste

Recipe:

1 In a pot gently fry all the spices and curry powder in the oil for a minute.

2 Place the dhal, chicken stock and 4 cups boiling water into the pot and bring to the boil. After 10 minutes add the chopped tomatoes.

3 Once the liquid has mostly been absorbed, add the spinach.

4 After another 5 minutes add the beans – you still want them to retain a crunch.

5 Simmer for another 3 minutes and remove from the heat. Allow to stand for 5- 10 minutes

6 Serve fresh coriander and a good dollop of yogurt.

7 This can be served on its own or with sweet potato, basmati rice or naan bread.