Dinner recipe
Vegan red lentil dal with coconut milk, tomatoes, spinach, ginger, lime, coriander, and rice.
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Ingredients
wide saucepan, saucepan with lid, sieve, grater, knife, chopping board
Method
Finely chop the onion, grate the garlic and ginger, rinse the red lentils until the water runs mostly clear, roughly chop the spinach and coriander, and zest and juice the lime.
Rinse the basmati rice, then simmer it with 600ml water and a pinch of salt for 10 minutes; turn off the heat and leave covered for 8 minutes.
Heat 1 tablespoon vegetable oil in a wide saucepan over a medium heat and cook the onion with a pinch of salt for 5 minutes until soft.
Stir in the garlic, ginger, mild curry powder, turmeric, and black pepper for 1 minute until fragrant.
Add the red lentils, chopped tomatoes, coconut milk, and 300ml water, then simmer for 18 to 20 minutes until the lentils are soft and the dal is thick.
Fold in the spinach for 2 minutes until wilted, stir in the lime juice and half the coriander, then serve with rice, lime zest, and the remaining coriander.
