Sri Lankan Dhal Curry with Spinach

Now this dish is insanely simple but it's so packed with flavour and goodness that it is my top crowd pleaser! I'm sure even Queen Bey would want to add this to her vegan diet (for those of you who have been living under a rock, I'm referring to Beyonce).

I have to admit that however hard I try to eat a vegan dish, I always feel like it would taste a heck of a lot better with a lovely piece of meat or fish on the side. But as as huge lover of meat, I assure you that this vegan dish is so filling and tasty the thought of chicken is but a distant memory. You can enjoy this along with rice and curry, but for me it is the most perfect simple supper eaten with some parottas or a hunk of crusty bread. 

ps. If you're a bit of a lazy sod like me when it comes to getting your 5 a day, it already counts as 2 portions!!

Serves: 4

Time: 30 mins

Ingredients

  • 1 healthy tablespoon of coconut oil or vegetable oil
  • 2 cups of red split lentils
  • 1/2 a red or white onion finely chopped
  • 1/2 sprig of curry leaves
  • 1/2 teaspoon of mustard seeds
  • 1/2 teaspoon of cumin seeds
  • 1/4 teaspoon of tumeric powder
  • 2 cloves of garlic sliced into halves
  • 1 green split chilli
  • salt to taste
  • 2-3 cups of boiling water
  • 1 tablespoon of coconut milk powder
  • 1/3 bag of fresh spinach

Method

  1. Heat up a tablespoon of coconut oil on a medium heat, once its warm add in the cumin and mustard seeds.
  2. Once most of the mustard seeds have popped, add in the curry leaves breaking them apart with your hands. Leave these to sizzle for a little bit. Then add in the onion and garlic with the split chilli.
  3. Once everything has warmed up a little, turn the heat to low and add in the lentils. Dry stir the lentils about with everything else so they soak up the flavours and turn into a more glossy orange colour.
  4. Keep stirring for about a minute, then add in 2-3 cups of boiling water. Turn the heat up to high. Add in a few pinches of salt and the turmeric and leave everything to bubble nicely together.
  5. Cooking this is fairly low maintenance, so you can leave it simmering away for a good 10 minutes, whilst just giving an occasional stir. When the lentils are cooked they will be soft and creamy with no bite to them.
  6. Now add in a tablespoon of dry coconut milk to the curry, which will melt away and thicken it up good and proper!
  7. Last but by no means least add in the fresh spinach. This will only take about a minute to wilt away and there you will have the most delicious and nutritious meal!