Lentil and spinach curry with almond spiced rice

Lentil and spinach curry

225g lentils, 5 handfuls spinach, 1 bay leaf, 2 onions, 1 garlic clove, 1 tsp mustard seeds, 1 tsp curry powder, 1 tsp cumin, 1 tsp lemon juice, 2 tbsp vegetable oil, fresh coriander

Spiced rice with almonds and coconut

1 cup rice, 2 cups water, 1 1/2 tbsp vegetable oil, 2 tbsp flaked almonds, 1 tsp ginger, 1 tsp cinnamon, 1 tbsp desicated coconut, 1/2 grated carrot

For the curry, if using dried lentils, soak them and follow instructions on packet. Saute garlic, onions, mustard seeds, curry and cumin until infused. Add remaining ingredients (except the coriander) and simmer for 20 minutes. For the rice, boil rice in water. Add everything to it and warm gently over a low heat. Garnish the curry with fresh coriander and serve.

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