Spinach and Red Lentil Curry

Ingredients

• Fresh cilantro - For garnish
• Vegetable oil - 2 tablespoons
• Salt - To taste
• Coriander - 1 teaspoon
• Cumin - 1 teaspoon
• Turmeric - 1 teaspoon
• Curry powder - 2 tablespoons
• Coconut milk - 1 can (400ml)
• Tomatoes - 2, diced
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1, finely chopped
• Spinach - 4 cups, chopped
• Red lentils - 1 cup

Instructions

1. Rinse the red lentils under cold water and set aside.
2. Heat vegetable oil in a large pot over medium heat.
3. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and grated ginger, and cook for another 2 minutes.
5. Add the curry powder, turmeric, cumin, and coriander. Stir well to coat the onions and spices.
6. Add the diced tomatoes and cook for 5 minutes, until they start to soften.
7. Add the rinsed red lentils and coconut milk to the pot. Stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 20 minutes, or until the lentils are tender.
9. Add the chopped spinach to the pot and stir until wilted.
10. Season with salt to taste.
11. Serve the spinach and red lentil curry over steamed rice or with naan bread.
12. Garnish with fresh cilantro before serving.