Creamy Coconut Dhal with Spinach

Ingredients

• 300 g red lentils
• 400 ml coconut milk
• 600 ml vegetable stock
• 100 g baby spinach
• 1 onion
• 3 cloves garlic
• 1 tsp ground turmeric
• 2 tsp garam masala
• 2 tbsp coconut oil

Method

1. 1

   Finely dice the onion and mince the garlic. Heat coconut oil in a deep saucepan and sauté the onion for 6 minutes until golden.

2. 2

   Add the garlic, turmeric and garam masala, stirring for 1 minute until fragrant.

3. 3

   Rinse the lentils and add to the pan with the vegetable stock. Bring to a boil, then reduce heat and simmer for 15 minutes until lentils are tender.

4. 4

   Pour in the coconut milk, stir well and simmer for a further 5 minutes until the dhal is rich and creamy.

5. 5

   Fold in the baby spinach and cook for 2 minutes until wilted. Season with salt and serve over basmati rice.