Coconut Dal

Serves 2.

Ingredients

• 1 tsp oil
• 1 red onion
• 4 cloves garlic
• 1 thumb fresh ginger
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 yellow pepper, sliced
• 150g red lentils
• 200ml coconut milk
• 400g chickpeas
• 100g baby spinach
• 1/2 bunch coriander
• Pinch salt
• Pinch black pepper.

Method

1. Finely chop the onion and garlic, and finely grate the ginger. Add a little oil to a large saucepan and saute the onions, garlic and ginger on a medium heat for 5 minutes until softened.
2. Add the spice mix to the pan and stir continuously for a minute or two, ensuring the spices don’t stick to the pan. Add in the yellow pepper, red lentils, a good pinch of salt and pepper and 250ml water. Turn the heat up and cook for 5-7 minutes until most of the water has been absorbed.
3. Add the coconut milk and chickpeas, bring to a simmer and then turn the heat to low and continue to simmer for a further 10 minutes.
4. Finally, add the baby spinach and chopped coriander, cook for a further 2 minutes and turn the heat off. Leave to stand for 5 minutes. Scatter with some extra coriander leaves to serve.

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