Lentil and spinach stew

Ingredients

2 onions, finely chopped
510ml/17fl oz water
2 tbsp vegetable oil
2tsp beri beri
1 tsp coriander
1 tsp ginger
½ tsp cumin
2 tsp tomato purée
4 garlic cloves
175g/6oz red lentils, pre-cooked
250g/9oz spinach, finely shredded

For the beri beri
75g red chilli powder
20g garlic powder
2 tsp ground cumin
2 tsp ginger
1 tsp cardamom
1 tsp coriander
½ tsp cinnamon
½ tsp nutmeg
½ tsp salt
4 pods of black cardamom, roasted, crushed and powdered.

Method

1. Make the beri beri in advance by mixing all the spices together (makes 100g)
2. Bring the onion to the boil in the water and cook for 35 minutes.
3. The add the oil and cook for a further 10 minutes
4. Add the spices, tomato purée and garlic with more water to prevent burning and cook for about 30 minutes.
5. Add the cooked red lentils and simmer for another 20-30 minutes.
6. Add the spinach for the last 5 minutes of the cooking time and stir into the curry mixture
7. Serve with a light salad and injera or another flat, unleavened bread.