Coconut Lentil & Spinach Dhal

Ingredients

• 300 g red lentils
• 400 ml tinned coconut milk
• 400 g tinned chopped tomatoes
• 1 onion
• 3 clove garlic cloves
• 20 g fresh ginger
• 100 g baby spinach
• 1 tsp ground turmeric
• 2 tsp garam masala
• 2 tbsp vegetable oil

Method

1. 1

   Finely dice the onion, mince the garlic, and grate the ginger.

2. 2

   Heat the oil in a large saucepan over medium heat, add the onion and cook for 7 minutes until golden.

3. 3

   Add the garlic, ginger, turmeric, and garam masala, stirring for 2 minutes.

4. 4

   Rinse the lentils and add to the pan with the tomatoes and coconut milk. Top up with 200ml water.

5. 5

   Bring to a boil, then simmer for 20 minutes, stirring regularly, until the lentils are completely soft.

6. 6

   Stir through the spinach until wilted, season generously, and cool before freezing in portions.