This lentil recipe is an eye opener – an incredible creamy coconut curry. It’s a streamlined version of Indian Dal, delivering a similar intoxicating curry flavour.
Don’t let the simplicity of this recipe fool you. This is knock-your-socks-off good. Make plenty, and you’ll have a giant smile on your face at lunch the next day.
INGREDIENTS Serve 6
185 gr of red lentils
1 400 gr can coconut milk
1 tablespoon coconut oil
1 onion finely chopped
3 garlic cloves crushed
1 tablespoon fresh ginger crushed
1 tablespoon curry powder
1 teaspoon cumin1 teaspoon Turmeric
1 400 gr chopped tomatoes
450 ml Vegetable stock
400 gr spinach
Salt and pepper
Fresh Coriander
METHOD
In a large pan heat coconut oil over a medium heat. Add the onion and sauté for about 10 minutes until they become translucent.
Stir in the garlic and ginger and cook for a minute until fragrant.
Add the curry powder, turmeric and cumin. Stir well to coat the onion and garlic in the spices.
Add the lentils, chopped tomatoes, coconut milk and the vegetables stock. Stir and bring to the boil.
Once boiling turn it down to low and let it simmer for 30 minutes, until the lentils are tender and the curry has thickened.
Stir in the spinach and cook for 4 minutes until wilted. Season with salt and pepper to taste.
Sprinkle over the chopped coriander and serve with naan bread.
Original Recipe BBC Good Food
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