Spinach and Coconut Dal

Name: Spinach and Coconut Dal
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon chilli powder; 400 milliliters coconut milk; 1 handful a of fresh coriander; 1 teaspoon ground coriander; 2 teaspoons ground cumin; 1 teaspoon ground ginger; 4 servings a good grinding of black pepper; 400 grams red lentils; 200 grams spinach, wilted and chopped; 1 teaspoon turmeric; 600 milliliters vegetable stock (3 stock cubes)

Spinach and Coconut Dal is a gluten free and vegan main course. This recipe serves 4. One serving contains 579 calories, 30g of protein, and 23g of fat. Head to the store and pick up ground coriander, coconut milk, ground ginger, and a few other things to make it today. To use up the coconut milk you could follow this main course with the Coconut Milk Pudding as a dessert. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Rinse the lentils really well under cold running water, then add to a large heavy based pot with all the ingredients bar the spinach, coriander and pepper. Bring to the boil, reduce to a gently simmer, cover and cook for 15 minutes, stirring occasionally.

Ingredients you will need

Coriander

Lentils

Spinach

Pepper

Water

Equipment you will use

Pot

Add the spinach and cook for another 5-10 minutes or until the lentils are soft.

Ingredients you will need

Lentils

Spinach

Add the coriander and stir through. You may add a little more stock or water, if you feel it needs it. Then season with black pepper and serve.Notes: I wash my spinach, then wilt it in a colander by pouring a kettleful of boiling water over it, I then refresh it with cold water, squeeze as much water out of it as I can and then chop it. You can also use frozen spinach and coriander in this recipe. If I use frozen, I tend to throw in about 3 or 4 little bundles of spinach and 2 or 3 cubes of coriander.

Ingredients you will need

Frozen Spinach