Red Lentil Dahl with Coconut & Spinach
35 min · Easy
#budget#comfort#indian#one-pot#vegan
The big-batch bowl of comfort your week needs. Red lentils melt into a golden, coconut-rich curry warmed with cumin and turmeric, brightened with spinach and lime. Cheap, vegan, freezer-friendly and somehow better the next day.
Ingredientsfor 4 portions
- 1.5 cup Red Lentils, rinsed
- 1.7 cup Light Coconut Milk
- 1.4 medium Yellow Onion, diced
- 4 clove Garlic, minced
- 2.5 tbsp Ginger, grated
- 2.4 medium Tomatoes, chopped
- 5 cup Spinach
- 3 tsp Cumin
- 2 tsp Turmeric
- 4 tsp Curry Powder
- 1.4 tbsp Olive Oil
- 1 Lime
Steps
- Warm the olive oil in a large pot and soften the onion for 4–5 minutes, then add the garlic and ginger and cook 1 minute until fragrant.
- Stir in the cumin, turmeric and curry powder and toast for 30 seconds — blooming the spices in oil deepens their flavour.
- Add the chopped tomatoes and cook until they break down, then tip in the rinsed lentils and coconut milk with a cup of water.
- Simmer gently for 20–25 minutes, stirring now and then, until the lentils collapse into a thick, creamy dahl.
- Fold through the spinach until wilted, finish with a squeeze of lime, and season with salt to taste.
