Coconut & Lentil Daal

Ainekset

• 2 tbsp extra virgin olive oil

• 2 large onions, finely diced

• 4 garlic cloves, finely diced or minced

• 3cm fresh ginger, grated

• 3 tsp ground garam masala

• Lots of ground cardamom

• (Nutmeg)

• (Cinnamon)

• 2 tsp ground turmeric

• 1/2 tsp dried chilli flakes - birds eye is best

• 400g red lentils

• Stock cube

• ~800ml water - lots

• 400ml tin coconut milk

• Half bag baby spinach

• fresh coriander, chopped

Ohjeet

Heat the oil in a large saucepan, over medium heat. Fry the onion, garlic, and ginger, until softened.

Stir in the spices and fry until lightly browned.

Stir in the lentils and a pinch of black pepper.

Add the coconut milk, water, and vegetable stock, and bring it to a boil.

Reduce the heat and simmer gently for 20-25mins - the lentils should be soft and cooked through

Add in the spinach leaves and stir the daal

Add coriander and serve