Coconut and Spinach Dal

From Clodagh’s brand new recipe book - Clodagh’s Weeknight Kitchen.

Watch Clodagh make this on her IGTV here

Serves 4

INGREDIENTS:

250g red lentils 

1 tbsp olive oil

1 onion, chopped 

2 garlic cloves, crushed 

3 tbsp tikka curry paste 

1 x 400g coconut milk 

400ml water 

400g tin chickpeas, drained and rinsed 

200g spinach 

Juice of 1 lemon 

Sea salt and freshly ground black pepper 

METHOD:

1. Rinse and drain the lentils.

2. Place a saucepan over a medium heat and add the olive oil. Stir in the onions and garlic, reduce the heat to low, cover and cook for two minutes. Next stir in the curry paste, followed by the lentils, coconut milk and water. Bring to the boil, then reduce heat and leave to simmer for 20 minutes. Then add the chickpeas, stir and cook for a further ten minutes.

3. Lastly stir in the spinach to wilt, season with sea salt and freshly ground pepper and the lemon juice.

---

Shop Cook Books

Shop Kitchen