A Warming Coconut Dahl

Fry the brown onion in 2 tbsp of coconut oil in a large pot until soft, add the garlic & ginger and stir well.

Now add all the dried spices and a splash more oil if needed. Stir well for a minute.
Add the rinsed lentils, stock, coconut milk and tomato paste. Stir well and leave it to simmer for half until until it’s nice and thick.

Just before serving stir through the baby spinach.
In a seperate pan, fry the curry leaves in a good glug oil until crispy. Then tip onto a paper towel.

Serve the Dahl in bowls with some steamed rice and a chopped tomato onion salad. Garnish with the crispy curry leaves and fresh coriander if you’re a fan.