Red Lentil Coconut Spinach Dhal
Ready in under 30 minutes, this red lentil and coconut dhal is an easy week day meal. All you need are delicious Indian spices, minimal ingredients and one big saucepan.
I don’t know about you, but I LOVE Autumn. This season means thick jumpers, pumpkin spiced lattes and of course delicious and hearty meals. This recipe is fantastic for using up leftover ingredients in your cupboard especially the star of the show, red lentils. Red lentils are a fantastic cupboard staple and easily affordable. When twinned with creamy coconut milk and the warm turmeric and curry powder, it brings this legume to life. An addition of fresh chilli, ginger and garlic gives a fuller flavour and completes this wonderful lentil dhal.
2 garlic cloves
thumb-piece size of ginger
A red chilli deseeded
1 tsp of turmeric
2 tsp of curry powder
1 tbsp of olive oil
200ml of vegetable stock
1 + 1/4 cup of lentils rinsed
1 tin of coconut milk
2 cups of spinach
- First dice the garlic cloves, red chilli and ginger. Add to a medium saucepan with the olive oil and lightly fry on a medium heat.
- Next, add the curry powder and turmeric to the pan and stir.
- Add the rinsed lentils to the pan along with the coconut milk and vegetable stock. Allow to simmer on a medium heat for 10-15 minutes.
- Finally, stir in the cups of spinach until wilted. Serve with a vegan naan bread and enjoy!