Spinach and Coconut Dal

Ingredients

• 1 tsp chilli powder 
• 400 ml coconut milk 
• 1 handful coriander fresh
• 1 tsp ground coriander 
• 2 tsp ground cumin 
• 1 tsp ground ginger 
• 4 servings grinding of pepper black good
• 400 g lentils red
• 200 g pkt spinach chopped
• 1 tsp turmeric 
• 600 ml vegetable stock (3 stock cubes)

Equipment

• pot
• colander

Directions

1. 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.
2. Add the spinach and cook for another 5-10 minutes or until the lentils are soft.
3. 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.