Coconut Red Lentil Curry with Spinach

Rinse 1 1/2 cups (300 g) red lentils under cold water until it runs clear; drain.

In a large pot, heat 2 tbsp ghee over medium heat. Add diced onion and sweat for 5 minutes until soft and translucent.

Stir in minced garlic and grated ginger; cook 1 minute until fragrant.

Add 2 tsp garam masala, 1 tsp turmeric, 1 tsp cumin, and 1/2 tsp chili flakes. Toast the spices in the fat for 30 seconds until deeply aromatic.

Stir in 2 tbsp tomato paste and cook 1 minute to caramelize.

Add lentils, 3 cups (720 ml) vegetable stock, and a pinch of salt. Bring to a boil, then reduce heat and simmer uncovered for 15-18 minutes, stirring occasionally, until lentils have broken down and the mixture is thick.

Pour in 1 can (400 ml) coconut milk and simmer 5 more minutes to meld flavours.

Fold in 4 cups baby spinach a handful at a time until wilted, about 2 minutes.

Finish with 1 tbsp lime juice and a handful of chopped cilantro. Taste and adjust salt.

Ladle into bowls and serve steaming hot.