This is a little bit of a cheat, what with reusing previously cooked food - but it was so wholesomely warming. Also starting to realise the wonder of making extra food as I go along.
1 portion frozen dahl (still much embued with fresh coriander and lime)
Dilute coconut milk (Kara is rather all-purpose and useful)
1 chopped tomato
2 handfuls spinach
Seasalt
Mango chutney
Chapati dough (sorghum, potato and tapioca flours with ground almonds)
Defrost and heat the lentil curry in a pan, with a 1/4 cup of the coconut milk. Bring to a simmer.
Chop one good sized flavoursome tomato, and add to the pan. Let cook through, then stir in the spinach. Let it wilt, then season with seasalt to taste.
Meanwhile pinch out one chapati, and lightly fry both sides over a medium heat.
Serve up curry soup with a bit of mango chutney, and the chapati.
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