red lentil and spinach coconut masala

The coconut milk in this balances out the spices so it’s spiced rather than spicy, though feel free to up the chilli content. Very filling, and protein- and iron-packed. Tasty tasty tasty 🙂
(I’m definitely enjoying these new wordpress emojis*, so much nicer than they used to be!)
*the first time I’ve succumbed to the word emoji… but it does seem to have won out over emoticon / smiley. And who am I to stand in the way of progress?

In non-blog life, I’m about to go away to au-pair in France for 4 months so blog updates may be sporadic barring a couple of queued posts, depending on how much cooking-experimentation over there. Or I might post a few updates about the delights of French wine and cheese! Anyone who knows me, please do feel free to send letters / come visit / pray for me as I look after 3 wee boys!

2014-03-28 18.25.44

(serves 4)

1 tbsp coconut or other nut (I used toasted sesame) oil
2 garlic cloves, minced
2-inch fresh ginger, peeled and grated
1 tsp dried chilli flakes
1 tsp ground cumin
2 tsp garam masala
ÂĽ teaspoon ground coriander (or 1/4 cup fresh coriander, chopped)
2 tbsp tomato purée
1 tbsp vegetable oil
1 medium red onion, diced
400g tin chopped tomatoes
1/2 – 1 tsp sea salt
400g tin coconut milk
1 cup red lentils
150g spinach (I used frozen)

  1. Heat the nut oil in a large pot over a medium heat. Add the spices (including ginger and garlic) and sauté for 2 minutes, then stir in the tomato purée for another 2 minutes. Remove the resultant paste to a bowl and re-use pot for step 2.
  2. Heat the vegetable oil and soften the onion for 5 minutes. Add the paste.
  3. Pour in the tomatoes and turn up the heat. Cook, stirring occasionally, until the liquid has reduced a bit.
  4. Pour in the coconut milk and 1 cup water. Bring to a boil over high heat.
  5. Stir in the lentils and reduce the heat to medium-low. Cook until the lentils are tender, 25-35 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pan.
  6. Fold in the spinach and cook until wilted or defrosted, 3-6 minutes. Serve alongside coconut rice or naan bread.

(adapted from FeedMePhoebe)


2 thoughts on “red lentil and spinach coconut masala

    1. Thanks! Paris is fun – and travel doesn’t have to be expensive to be a great experience, au pairing or wwoofing (google it 🙂 ) are great ways to make your money go further as then you don’t have to pay accommodation costs! Hope you make it there and enjoy 🙂

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