Step 1
Set aside ¼ cup coconut milk to drizzle at the end.
Step 2
Melt the coconut oil in a large pot over medium heat. Add the onion, garlic and ginger and cook for 10 minutes, stirring occasionally, until the onion is soft and sweet and tinged with gold. Turn the heat up to high, add the curry powder and turmeric, then cook, stirring, for 1½ minutes.
Step 3
Add all the remaining ingredients except the spinach and reserved coconut milk. Stir, then bring to a simmer. Place the lid on and adjust the heat to low/medium-low so it’s simmering gently. Simmer for 30 minutes, then remove the lid and simmer for a further 10 minutes to reduce the sauce. The lentils should be soft, and the sauce thick and creamy. If it’s too thick, add a little more water. If it’s too thin, simmer a little longer. Stir through the spinach and cook until wilted.
Step 4
To serve, stir through half the coriander, then taste and add more salt if needed. Serve over basmati rice, sprinkling on the remaining coriander leaves and a swish of reserved coconut milk.
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