Spinach, Coconut & Lentil Dal
200g split red lentils
400ml water
400ml coconut milk
250g finely chopped onions
75g dairy free margarine
5 garlic cloves-thinly sliced
2 tsp whole cumin seeds
1 1/2 tsp whole mustard seeds
4 cloves
3 tsp turmeric
1 1/2 tsp chili powder
4 thick slices fresh unpeeled ginger
450g fresh, peeled & roughly chopped tomatoes
300g spinach
lots of ground black pepper
juice of 1 large lime
1 Tbsp fresh chopped coriander
2 Tbsp fresh chopped mint
1 tsp salt
Fry the onion in 50g of the margarine until golden. Add half of the
sliced
garlic, cumin, mustard seeds & cloves. Cook gently for about 5 mins.
Stir
in the turmeric & chili powder until well blended.
Add the lentils, water, coconut milk, ginger, tomatoes & spinach. Bring to a simmer, add pepper and cook gently,
stirring occasionally, for 30 - 40 mins or until the lentils are soft
and have
dissolved into the liquid.
Remove the pan from the heat.
Melt the remaining margarine in a small pan. When it gets frothy, add
the
rest of the garlic and stir until it starts to color. Add this to the
lentil mix.
Add the lime juice, coriander, mint & salt. Cover with lid & leave to
sit
for 10 mins. Remove ginger chunks And serve with nan bread or any
other type of flat bread.
Serves: 4
Preparation time: 30-40 mins
Rough conversions for this recipe into common US measurement are the
following: 1/2 lb. lentils, .55 lbs onion, 1 lb
tomato
2/3 lb spinach, 1.6 cups water, 1.6 cups coconut milk