Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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does a great Indian dish!

Please Fave the original Here

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Many of the human inhabitants of Mahenandra prefer a vegetarian diet. This has less to do with moral or religious beliefs but more with economic necessities. The abundance of legumes, rice and cereals makes this kind of diet far more affordable than depending on meat which is in high demand with the Amandir population anyway. Taja is no exception to this rule.

Harissa is an olive oil-based spice paste but is also available as a dry spice blend. Originally from Amandira, it has long been delivered by caravan to neighboring countries, namely Mahenandra, the Da'Chora Plains, and the cities of the Alliance. The exact blend varies from spice merchant to spice merchant, but typically contains chili peppers, cumin, coriander, garlic, salt, and olive oil.


1 garlic clove(s)
⅛ tsp harissa
½ walnut-sized piece(s) ginger
½ tsp garam masala
½ tsp coriander powder
½ tsp cumin powder
½ tsp smoked paprika
1 tsp tomato paste
¼ tsp sea salt


75g red lentils
150g fresh spinach
1 red onion
75ml reduced-fat coconut milk
150ml vegetable stock
A pinch of sea salt and black pepper
5g coconut oil
Finely chop the garlic and ginger (you can also used ginger powder).
Finely chop the onion. Heat the coconut oil in a pan and sauté the diced onion for about 5 minutes until translucent. Add the garlic and ginger, then the tomato paste and the other spices. Roast everything for another 2 minutes. Then add the coconut milk. Bring to a boil, add the lentils, and reduce the heat. Gradually add the vegetable stock to adjust the consistency while cooking everything for 20 minutes.

Meanwhile, wash the spinach, remove the stems, spin dry. You can add those as a whole or finely chopped. If using frozen spinach, sauté the spinach in salted water for about 5-10 minutes and then rinse with cold water. Then wring out the spinach and set it aside in a bowl. Just before the lentils are finished cooking, stir in the fresh or frozen spinach. Add a little more vegetable stock for a creamier texture, if desired. Season with salt and pepper before serving.