Red Lentil Coconut Curry with Spinach and Coriander

Ingredients

• 1,5 cup red lentils
• 400 ml full-fat coconut milk
• 3 cup vegetable stock
• 1 unit large onion, diced
• 4 unit garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp tomato paste
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp cumin seeds
• 2 tbsp coconut oil
• 4 cup baby spinach
• 2 tbsp lemon juice
• 0,5 cup fresh coriander, chopped

Instructions

1. 1

   Rinse 1½ cups (300 g) red lentils under cold water until it runs clear; drain and set aside.

2. 2

   Heat 2 tbsp coconut oil in a heavy pot over medium heat. Add 1 tsp cumin seeds and 1 tsp mustard seeds; toast for 45 seconds until they crackle and release aroma.

3. 3

   Add 1 large diced onion and cook 5-6 minutes until edges turn golden. Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger; cook 1 minute until fragrant.

4. 4

   Add 2 tbsp tomato paste, 1 tbsp curry powder, 1 tsp ground turmeric, and ½ tsp cayenne. Toast for 90 seconds, stirring constantly, until the paste darkens and separates from the oil.

5. 5

   Pour in 1 can (400 ml) full-fat coconut milk and 3 cups (720 ml) vegetable stock. Whisk smooth and bring to a gentle simmer.

6. 6

   Add the lentils, reduce to low, and simmer uncovered for 18-22 minutes, stirring occasionally, until lentils break down into a creamy purée.

7. 7

   Stir in 4 cups (120 g) baby spinach and the juice of 1 lemon; cook 2 minutes until fully wilted. Season with 1½ tsp salt or to taste.

8. 8

   Ladle into bowls and top with a swirl of coconut milk, ½ cup chopped fresh coriander, and a scattering of chili flakes.