- 3-4 tbsp olive oil
- 2 tins coconut milk (full fat)
- 1-2 cups vegetable stock (the more stock the less creamy the dhal will be)
- 1 cup red split lentils (dried, NOT canned)
- 1 brown onion, diced
- 3 tomatoes, diced
- 1 large red chilli, chopped finely (seeds optional) you could use small chillies here if you like more heat
- 3 large cloves garlic, crushed
- 1 heaped tbsp fresh ginger, grated or finely chopped
- 1 tsp ground coriander seeds
- 1 tbsp cumin
- 1 tsp turmeric powder or fresh grated turmeric
- 4 heaped tbsp curry powder
- 2 large handfuls of chopped kale or baby spinach
- Coriander to dress (optional)
- Salt and pepper
- Heat a large deep pan over medium heat and add the olive oil, onion, garlic, ginger, chilli and tomato. Cook, stirring occasionally until the onions and tomatoes are soft and fragrant (about 5 minutes).
- Add the rest of the spices and cook until fragrant (about 1 minute).
- Add the lentils and fry these for a minute to coat with the spices, then add the coconut milk and stir well.
- Cook for 5 minutes and when the dhal starts to thicken add the stock to the pan, 1 cup at a time (you may only want to add one cup), stir to combine for a few minutes.
- Once the ingredients are well combined, reduce the heat to low and let the dhal cook until the lentils collapse and soften, stir often so the lentils don’t stick to the bottom, this should take about 30 minutes.
- Add in the kale or spinach when there is about 10 minutes left to cook.
- Season with a good amount of salt and pepper and serve on a bed of rice or as is and enjoy!