Zucchini and spinach curry

Serves 4

2 tbs olive oil
1 medium onion, chopped
1 slice (about 1 1/2 inch thick) fresh ginger, peeled and grated
3 cloves garlic, minced
2 tsps ground cumin
2 tsps ground turmeric
1 tsp ground coriander
1/2 tsp red pepper flakes (or more if you want the curry to be spicy)
1 cup uncooked red lentils
3/4 lb zucchini, cut into 1/2 inch rounds
3 cups baby spinach1 quart chicken stock
1 can chopped tomatoes, including the liquid from the cansalt and pepper to taste
fresh coriander (cilantro) chopped, to serve

Heat the oil in a large soup pot. Add the onions and ginger and cook for 5 minutes. Add the garlic and cook for a further minute. Add the cumin, turmeric, coriander and pepper flakes. Cook these together until the onion is soft. It will be dry and paste-like.

Add the lentils, zucchini and tomatoes to the pan and stir to combine with the spices. Cook for 3-4 minutes. Add the stock and bring to a boil. Reduce the heat and allow to simmer for 45 minutes, stirring occasionally. About 10 minutes before you’re ready to serve, add the spinach and allow to wilt down into the curry. Before serving check the seasoning and add salt and pepper as needed (I added plenty of both at this stage.)

Serve in bowls, topped with chopped coriander and with flat breads for scooping.