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3 tbsp olive oil
5 cloves garlic, sliced
1 3-inch piece ginger, sliced
1 yellow onion, diced
1 cup red split lentils (masoor dal)
1 13.5 oz can full-fat canned coconut milk
1 15.5 oz can diced or crushed tomatoes
1 tsp tomato paste
2 cups vegetable broth
2 cups spinach, roughly chopped
1 tbsp fresh lemon juice
1/2 tsp ground turmeric
1 1/2 tsp ground cumin
1/2 tsp cayenne pepper
1 tsp coriander powder
Freshly ground pepper
Cilantro, to garnish
Naan, flatbread, bread, quinoa, rice, to serve
Rinse lentils and soak for at least 30 minutes - 1 hour. (this will allow them to cook faster)!Heat olive oil in a large pot. Add onions, ginger, garlic, and stir-fry until onions are slightly browned and translucent.
Add salt, pepper, turmeric, cumin, coriander, and cayenne pepper. Stir-fry in order to roast the masala until they become fragrant, about 2 minutes.
Add the tomato paste and cook for a few minutes until it also becomes fragrant and becomes darker in color. Add the canned diced/crushed tomatoes. Continue to cook until masala spices have infused with the tomatoes. Season again with salt and pepper, to taste.
Add coconut milk and vegetable broth to the pot. Simmer for a few minutes.
Now add red lentils. Cover and let simmer for about half an hour, until lentils are soft, and curry is thick. Simmer for as long as you'd like until it reaches the thickness/consistency that you prefer.
Add spinach into the curry until it wilts and softens. Add lemon juice. Cook for about 10 minutes, stirring throughout.
Serve with naan, flatbread, quinoa, or rice. Enjoy!