This curry is very creamy, so if you prefer a lighter curry, then swap half of the coconut milk with vegetable or chicken stock. If you want it a bit spicier, feel free to add finely diced fresh red or green chili, which I would do if my youngest sister wasn't eating it(shes doesn't like extremely spicy foods, and knowing me i would make it too spicy for her!).
Serve with rice or naan bread if you like them. I served it with paratha bread, which my mum buys from a specialist Indian food shop, but feel free to make your own. They are incredibly buttery and moreish , and sorry but that after naan bread will never be quite as good unless is homemade(but then all bread is great homemade).
250g red lentils
1 garlic clove
20g fresh ginger
4 tbsp oil
1 tsp mustard seeds
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp garam masala
1 tsp turmeric
500g fresh spinach
400 ml coconut milk
200 ml water
1/2 lemon, juice
1. Cook the lentils for about 8 mins, drain
2. Meanwhile finely chop the onion and garlic. Peel and grate the ginger.
3. Sweat the onion until soft and add in the garlic, ginger and spices.cook for 1 min
4. Add the spinach, and cook for 2-3 mins
5. Add the coconut milk and water
6. Pop in the lentils, mix in and cook for 5 mins or until hot
7. Season and mix in lemon juice to taste.