Spinach and Coconut Dal
Ingredients
- 1 tablespoon coconut oil
- 2 large onions
- 4 large garlic cloves
- 1 tablespoon fresh ginger
- 1 tablespoon mild curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 2 cups dry red lentils
- 1 can coconut milk
- 3 cups water
- 1 vegetable stock cube
- 500g spinach
Garnish
- chopped coriander
- chilli flakes
Serving suggestions
- rice
- rotis or naan
Preparation
Cook the onions in the coconut oil over medium to high heat for about 10 minutes.
Add the ginger and garlic and cook for another minute.
Add the curry powder, ground coriander, cayenne pepper and turmeric and cook for a couple of minutes, stirring well to combine with the onions.
Add the coconut milk, lentils, salt, water and vegetable stock.
Bring it to a gentle simmer, turn to low to medium heat and cook for 25-30 minutes, uncovered, or until lentils are soft and it has thickened up. For a creamier texture, add another half cup of water and cook for an additional 5-10 minutes.
Add the spinach and stir in until wilted, doing this in batches if necessary.
Remove from the heat and garnish with chilli and fresh coriander.
Serve with rice and roti or naan bread.
Notes
This dish is full of fiber and nutrients, with anti-inflammatory, antioxidant, and immune-boosting effects from turmeric, garlic, and ginger.
It is especially useful during cold season and pairs well with various accompaniments.
