Sri Lankan Palak Dhal

Ingredients for 2 servings:

• 1 large garlic clove(s), more if you like
• 1 m.-sized onion(s)
• 3 cm ginger root
• ½ red bell pepper
• 1 tbsp virgin coconut oil
• 350 g leaf spinach, frozen
• ½ cup red lentils
• 1 pinch of cinnamon powder
• 1 tbsp mustard
• 1 tbsp curry powder (Madras curry powder)
• 1 tbsp turmeric powder
• ½ tsp coriander powder, ground
• 1 sprig of curry leaves, optional
• 1 cup water
• 1 cup coconut milk, or two cups
• Salt
• Pepper, black or colored
• some sour cream
• e.g. tomato(s)
• 1 cup rice or roti

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Spinach with red lentils

Finely chop or dice the garlic, onion, ginger, and bell pepper. Fry in oil until golden brown. Cut the spinach into small pieces. Add the lentils and spinach. Add the mustard, curry, turmeric, cinnamon, coriander, and curry leaves, and deglaze with water. Simmer over medium heat for about 10 minutes. Add the coconut milk and simmer on low heat for about 5 minutes. Season with salt and pepper. Meanwhile, prepare the rice according to the package instructions. Serve with rice or roti, diced tomatoes, and sour cream. Without the sour cream, it’s a delicious vegan dish.