Coconut Dhal with Spinach & Tomatoes

Ingredients

• 350 g red lentils, rinsed
• 4 garlic cloves, minced
• 200 g baby spinach
• 300 g cherry tomatoes, halved
• 2 onions, finely sliced
• 25 g fresh ginger, grated
• 1 tsp ground turmeric
• 2 tsp ground cumin
• 1 tsp chilli flakes
• 400 ml coconut milk
• 800 ml vegetable stock
• salt
• 1 tsp mustard seeds
• 10 fresh curry leaves
• 3 tbsp coconut oil
• Black pepper
• 600 g cooked basmati rice or 4 warm naan breads
• 1 lime, cut into wedges
• 200 g kachumber made with diced cucumber, tomato, red onion, coriander and lemon juice

Method

1. Heat the coconut oil in a large pan over a medium heat until shimmering. Add the mustard seeds and curry leaves and let them sizzle and pop for 30 seconds; stand back as they can spit.
2. Add the sliced onions and cook for 10 minutes until softened and golden at the edges. Add the garlic, ginger, turmeric, ground cumin, and chilli flakes and stir for 2 minutes until deeply fragrant.
3. Tip in the rinsed red lentils and stir to coat them in the spiced onion base. Pour over the vegetable stock and bring to a boil.
4. Reduce the heat and simmer the lentils, uncovered, for 15 minutes, stirring every 5 minutes to prevent sticking, until they begin to break down.
5. Pour in the coconut milk, stir well, and continue to cook for a further 10 minutes until the dhal is thick and the lentils are completely soft and creamy.
6. Add the halved cherry tomatoes and the baby spinach in large handfuls, stirring each batch in until wilted. Cook for 3 minutes more until the tomatoes just begin to soften and split.
7. Season generously with salt and a grind of black pepper. Serve with lime wedges and rice or naan on the side. To batch: cool completely before portioning into airtight containers; freezes for up to 3 months.