Coconut dal with spinach

• 300gRed split lentils
• 1Brown onion
• 3 clovesGarlic
• 20gFresh ginger
• 1 tbspVegetable oil
• 1 tspGround cumin
• 1 tspGround turmeric
• 2 tspGaram masala
• 1 tinChopped tomatoes
• 1 tinCoconut milk
• 150gBaby spinach
• 1Lime
• 15gFresh coriander
• 300gBasmati rice

Plus salt, pepper and water.

Method

1. 1

   Chop the onion and grate the garlic and ginger. Rinse the lentils in a sieve until the water runs clearer.

2. 2

   Soften the onion in the oil in a large pan for 8 minutes. Stir in the garlic, ginger, cumin and turmeric for a minute.

3. 3

   Add the lentils, tomatoes, coconut milk and 500ml water. Simmer for 25 minutes, stirring often, until the lentils have collapsed into a thick, soupy dal.

   25 min, mostly hands-off

4. 4

   Stir in the garam masala and the spinach until it wilts. Squeeze in the lime, season well and add a splash of water if it is too thick.

5. 5

   Serve with rice and the chopped coriander, or cool and portion into tubs.