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Warm Dal with Spinach

tibits

An old favourite, with a twist.

  1. 250g red lentils
  2. 1 onion
  3. 1 garlic clove
  4. 20g ginger
  5. 4 tbsp rapeseed oil
  6. 1 tsp mustard seeds
  7. ½ tsp cumin
  8. ½ tsp ground coriander
  9. ½ tsp garam masala
  10. 1 tsp turmeric
  11. 500g fresh spinach
  12. 400 ml coconut milk
  13. 200 ml water
  14. freshly ground sea salt and black pepper
  15. ½ lemon, juice

tibits at home: stylish vegetarian cuisine is a sumptuous cookbook, split into four seasonal sections, containing 50 recipes that will delight all loyal tibits fans, as well as those who are new to the brand. 80 per cent of tibits’ menu is vegan and many of the recipes in the book are also vegan – good news for the rapidly increasing number of vegans in the UK.

 

  • Cook the lentils for about 8 minutes, in salted water. Drain.
  • Peel and finely chop the onion and garlic. Peel the ginger and grate finely. Heat a frying pan, then add the oil and sweat the onion until transparent. Add the garlic, ginger and spices and fry for 1 minute, until the mixture develops its fragrance.
  • Wash and pluck the spinach, add to the pan and cook for 2-3 minutes.
  • Add coconut milk and water, and stir well.
  • Add the drained lentils, mix in well and cook for a further 5 minutes.
  • Season to taste with sea salt, freshly ground black pepper and lemon juice.

 

Loved this recipe? Read our blog for more vegan curry recipes!

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