Spinach & Coconut Dal

Serves 4

INGREDIENTS:

INGREDIENTS: 250g red lentils1 tbsp oliveoil1 onion, chopped2garlic cloves, crushed3tbsptikka curry paste1 x 400g coconut milk400ml water 400g tin chickpeas, drained and rinsed200g spinach

Juice of 1 lemon

Sea salt and freshly ground black peppe

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