Hearty, Coconut Spinach Dal served with fluffy basmati rice and warm naan - the perfect comfort food.
Servings 6servings
Author Two Market Girls
Ingredients
15g(4 cloves) garlicminced
110g(4 medium) shallotsdiced
25ggingerminced
1tbspground cumin
1tbspground turmeric
1tbspgaram masala
1tspchilli powder
1tbspcurry powder
1/2tspcorriander
salt and pepper
18g(1 tbsp) bouillon paste
400mL(1 can) coconut milk
720mL(3 cups) water
300g(1.5 cups) dried red lentils
142gbaby spinach
For Serving
6naan bread
coconut yogurtfor topping
cilantrofor topping
Instructions
In a heavy bottomed pot on medium-high heat add oil and heat for 1 minute. Add shallot and cook for 2-3 minutes, then add garlic and ginger. Cook an additional 1-2 minutes.
Add spices and stir to coat. Cook for 1-2 minutes. Add bouillon, water and coconut milk - stir to combine. Bring to a boil, then add lentils and turn heat down to low and simmer for 15-20 min.
Once cooked, turn off heat and stir in A LOT of spinach, handfuls at a time.
Serve with naan or rice, coconut yogurt and cilantro to taste.