Spinach and Coconut Dahl Curry

Note:
Take one can of coconut milk, a handful of red lentils and one bunch of spinach… and what do you get? Something very tasty!

Ingredients:
200g of split red lentils
400ml of water
400ml of coconut milk or cream (1 can)
1 large onion, finely chopped
olive oil / ghee / butter
5 garlic cloves, thinly sliced
2 teaspoons of whole cumin seeds
2 teaspoons of whole mustard seeds
4 cloves
3 teaspoons of turmeric
1 teaspoon of chili powder (adjust if you like a hot curry)
4 thick slices of fresh unpeeled ginger
3 tomatoes, roughly chopped
1 big bunch of English spinach
lots of ground black pepper
1 large lime, juiced
1 tablespoon of fresh chopped coriander
2 tablespoons of fresh chopped mint
1 teaspoon salt

Instructions
1. If you can, soak the red lentils overnight or during the day while you’re at work. This takes away some of their bitterness and softens them ready for cooking.
2. Fry the onion in the oil/ghee/butter until golden.
3. Add the sliced garlic, cumin, mustard seeds & cloves.  Cook gently for about 5 mins.
4. Stir in the turmeric & chili powder until well blended.
5. Add the lentils, water, coconut milk, ginger, tomatoes & spinach.
6. Bring ingredients to a simmer and add pepper.
7. Cook (simmer) for around 30-40 mins or until the lentils are soft and have dissolved into the liquid.
8. Remove the pan from the heat.
9. Add the lime juice, corriander, mint & salt.
10. Cover with lid & leave to sit for 10 mins.
11. Remove ginger chunks and serve with rice or Indian bread.

Kudos:
Thanks to Beki for her recipe http://vegweb.com/index.php?topic=8606.0

2 Comments Add yours

  1. Vicki says:

    Yum! I want to eat this, sounds really good.

    1. vegematarian says:

      Thanks, Vicki. Love your blog! Am going to try those pineapple and walnut bars soon, they sound super delicious!

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