Lentil Curry with Spinach

How to prepare lentil curry with spinach

1. Rinse the lentils in several changes of water until the water runs clear, no longer milky.
2. In a pot, heat 1 tablespoon of oil. Add the onion and sauté just until softened, about 5 minutes, stirring occasionally.
3. Add the ginger and sauté for another 1-2 minutes. Add the tomato paste and sauté for 2-3 more minutes until it caramelizes slightly. Add the turmeric.
4. Add the lentils and water and bring to a boil. Turn the heat to low and simmer until the lentils are soft (about 15 minutes). Towards the end, add salt to taste.
5. While the lentils are cooking, melt the butter and add the remaining 2 tablespoons of oil. Add the crushed garlic and sauté over low heat, without letting it brown. Add the chili and garam masala and stir to combine with the fat. Reserve 4 tablespoons of fat from the pan separately, you will use it for serving.
7. Briefly blend the lentils with a stick blender, just 4-5 pulses to "thicken" the curry, you don't need to make it very smooth unless you want to. Add the spinach (frozen blocks directly) over the lentils and leave just until thawed. Stir frequently.
8. Pour the aromatic butter over the lentils with spinach. Mix and let it come to just 2-3 boils. Adjust salt and grind in black pepper.
9. Serve the curry warm with basmati rice or Indian bread and drizzled with the aromatic butter reserved at step 5. It's very good reheated; if it becomes too thick in the refrigerator, add some water when reheating.

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