Appreciation post to our chef, Irine and to all the Hopelanders for the amazing vegan culinary experinces!
For 4 servings
Ingredients
2 Onions, diced
3 Garlic cloves, chopped
1 tbsp Ginger, peeled and grated
1/2 tsp Chilli flakes
1/2 tsp Cumin seeds
1/2 tsp Coriander seeds
1/2 tsp Mustard seeds
2 tsp Tumeric
1 tsp Garam masala
200g Dried red lentils
400ml Coconut milk
400ml Chopped tomatoes
500ml Vegetable stock
2 Handfuls fresh spinach
Squeeze of lemon
STEP 1
Heat the oil in a large pan over a medium heat. Fry the onion gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes more.
STEP 2
Whilst that is cooking, grind the cumin, coriander and mustard seeds lightly in a pestle and mortar. Then add to the pan, along with the turmeric and garam masala and cook for 1 minute until fragrant.
STEP 3
Add the lentils along with the tomatoes, coconut milk and stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat until thick - at least 15-20 minutes (stirring often so that it doesn't stick to the pan).Taste and add more chilli if desired.
STEP 4
Add a squeeze of lemon juice and the handfuls of spinach. Allow the spinach to wilt and then serve with your chosen accompaniment.
Enjoy!