Coconut Red Lentil Curry with Spinach

Ingredients

• 1,5 cup red lentils
• 400 ml full-fat coconut milk
• 3 cup vegetable stock
• 1 unit yellow onion, diced
• 4 unit garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp tomato paste
• 2 tsp garam masala
• 1 tsp ground turmeric
• 4 cup baby spinach
• 2 tbsp ghee
• 1 tbsp lime juice
• 0,25 cup fresh cilantro, chopped

Instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

   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.

5. 5

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

6. 6

   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.

7. 7

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

8. 8

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

9. 9

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

10. 10

    Ladle into bowls and serve steaming hot.