Coconut Dahl with Spinach

Coconut Dahl with Spinach - finestofsuppers.com

Coconut Dahl with Spinach

Category,

Yields6 Servings

 1 lb red lentils
 14 oz diced tomatoes
 2 red chiles or small red peppers (depending on heat desired) seeded and roughly chopped
 ½ onion, roughly chopped
 2 cloves of garlic, roughly chopped
 1 inch piece of ginger, peeled and roughly chopped
 1 ½ tbsp curry powder
 1 ½ tsp ground cumin
 1 ½ tsp ground tumeric
 ¾ tsp chili powder
 1 tsp Kosher salt
 14 oz canned, unsweetened coconut milk
 1 ½ cups water
 2 cups packed baby spinach leaves
 basmati rice, chopped fresh cilantro, naan bread, for serving (recipe for Quick Garlic Naan follows)

1

Rinse the lentils in a strainer and set aside to drain. Place the diced tomatoes, chiles or peppers, onion, garlic, ginger, spices and salt in a food processor or blender and blend until a smooth paste forms.

2

Pour the coconut milk, water, and blended tomato mixture into a medium saucepan, stir to combine, and bring to a boil over medium heat. Stir the rinsed lentils into the coconut milk mixture, turn the heat down to low and simmer, covered, until the lentils are tender but not falling apart, about 25 minutes. Once the lentils are cooked, remove from the heat and stir the spinach leaves into the lentils, allowing them to wilt slightly. Taste for seasonings and add more salt, if needed. Serve lentils immediately with rice, freshly chopped cilantro and/or warm naan.

Ingredients

 1 lb red lentils
 14 oz diced tomatoes
 2 red chiles or small red peppers (depending on heat desired) seeded and roughly chopped
 ½ onion, roughly chopped
 2 cloves of garlic, roughly chopped
 1 inch piece of ginger, peeled and roughly chopped
 1 ½ tbsp curry powder
 1 ½ tsp ground cumin
 1 ½ tsp ground tumeric
 ¾ tsp chili powder
 1 tsp Kosher salt
 14 oz canned, unsweetened coconut milk
 1 ½ cups water
 2 cups packed baby spinach leaves
 basmati rice, chopped fresh cilantro, naan bread, for serving (recipe for Quick Garlic Naan follows)

Directions

1

Rinse the lentils in a strainer and set aside to drain. Place the diced tomatoes, chiles or peppers, onion, garlic, ginger, spices and salt in a food processor or blender and blend until a smooth paste forms.

2

Pour the coconut milk, water, and blended tomato mixture into a medium saucepan, stir to combine, and bring to a boil over medium heat. Stir the rinsed lentils into the coconut milk mixture, turn the heat down to low and simmer, covered, until the lentils are tender but not falling apart, about 25 minutes. Once the lentils are cooked, remove from the heat and stir the spinach leaves into the lentils, allowing them to wilt slightly. Taste for seasonings and add more salt, if needed. Serve lentils immediately with rice, freshly chopped cilantro and/or warm naan.

Coconut Dahl with Spinach
December 17, 2019
January 10, 2020

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