Weeknight Coconut Lentil Curry
I love Indian food, but I’ve never dared to make it myself. I guess I’m just intimated by all the spices I’ve never cooked with before.
But I’ve been craving coconut lentil curry (aka Dal) for awhile now, so today I was looking for a simplified version that would be easy for a first-timer like me to pull off.
I ended up tweaking a basic recipe I found and it totally hit the spot. And the best part, it didn’t bother my stomach at all, which is often the case when I eat out.
So if you like Indian food, but you’ve never made it yourself, give this basic dal recipe a try.
I’d love to hear what you think!
And if you have any recipes you can share with us (hint hint Sharadha Sankararaman), please do! E loves everything she eats at your house! 
QUICK COCONUT LENTIL CURRY (DAL)
Ingredients
>1-2 tbsp ghee
>1 cup red split lentils
>1 white onion, chopped
>4 cloves garlic, minced
>3 tsp curry powder
>1 1/2 tsp garam masala
>1/2 tsp turmeric
>1/2 tsp cumin
>Pinch cayenne pepper (optional)
>1 can full-fat coconut milk
>3 tbsp of canned tomato sauce
>Large pinch of sea salt
>2 large handfuls of spinach
>Fresh cilantro for garnish (optional)
>Lime juice (optional)
>Cooked brown basmati rice (to serve)
Directions
- Rinse and drain lentils.
- Boil lentils for about 10 minutes until tender, then drain and set aside.
- Meanwhile, heat ghee in a large pan over a medium-high heat and sauté onion and garlic for about 5 minutes.
- Add in all the spices, stir and cook for another minute.
- Pour in the coconut milk, tomato sauce and sea salt. Stir and bring to a boil, the reduce heat and simmer for 5-10 minutes.
- Add the pre-boiled lentils and cook an additional 5-10 minutes.
- Then add spinach at the end of cooking and stir until wilted.
- Taste and add more sea salt if needed.
- Top with fresh cilantro and serve with brown basmati rice, fresh greens, and mango chutney if you have it.
Enjoy and store leftovers in the fridge for a super quick lunch the next day. 