15-minute Tomato-Spinach Dal

• temps total: 19 minutes

Ingrédients

1 red onion, finely chopped

1 small chunk of ginger (about 20g / ¾ oz), finely chopped

1 green chilli, finely chopped

1 x 400g tin green lentils, drained

1 tablespoon tomato purée

125 ml coconut cream, + extra to serve

1 teaspoon curry powder

1 teaspoon ground turmeric

2 tbsp olive oil

1 x 400g tin chickpeas, drained

1 x 400g tin cherry tomatoes

2 spinach (about 100g / 3.5 oz)

½ lemon, juiced

1 handful of coriander (about 15g / ½ oz), roughly chopped

1 pinch of sea salt

Instructions

Blend the onion, ginger, chilli, 2 tbsp lentils, tomato purée, coconut cream, curry powder, turmeric and a pinch of salt in a food processor until smooth.

Warm the oil in a saucepan over medium heat, add the spice paste, and cook for 8-10 minutes until fragrant.

Add the remaining lentils, chickpeas, cherry tomatoes and 200ml boiling water. Simmer for 10 minutes until reduced and creamy.

Stir in the spinach until wilted, then add the lemon juice and season to taste.

Serve the dhal in bowls with the coriander and a dollop of coconut cream.