Spinach and Coconut Dal

Ingredients for  4  Servings

• 1 tbsp

  Vegetable oil
• 1

  Onion, finely chopped
• 25g

  Piece fresh root ginger, peeled and finely chopped or grated
• 3

  Garlic cloves, finely chopped or grated
• 2 tbsp

  Medium curry powder
• 500g

  Red lentils, rinsed well and drained
• 1

  Vegetable stock cube, dissolved in 1 litre boiling water
• 400ml

  Tin of coconut milk
• 150g

  Spinach
• 1

  Pitta bread, toasted
• 50g

  Plain yoghurt
• ⅓

  Red chilli, very finely sliced or chopped (optional)
• -

  Salt and freshly ground black pepper

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  30 minutes to 1 hour

Method

1. Heat the oil in a large saucepan over a low–medium heat. Add the onion, ginger and garlic, cover with a lid and cook, stirring frequently, for 10 minutes or until softened, but not coloured.
2. Add the curry powder and lentils and stir well to make sure the lentils are well coated. Add the stock, bring to a simmer and then cook, stirring regularly, for 15–20 minutes, until the lentils are pale yellow and only retain a little bite. Add the coconut milk and spinach, turn off the heat and stir to combine. Replace the lid and leave the spinach to fully wilt.
3. Season with salt and pepper. Serve the dal with the toasted pitta and yoghurt garnished with red chilli, if using.