This is a regular on our table because it is so full of flavour, makes you forget its veggie and is a quick one pot wonder, please give it a try, you won’t be disappointed. It’s also good to serve as a dinner party side dish with other curries. The leftovers are amazing in a sandwich or roll the next day for lunch too.

Ingredients

300g red lentils
600ml cold water
400g Can of Coconut milk
400g Can of Chopped Tomatoes
Bunch of coriander, chop the stalks and leaves separately
100g Kale or Spinach
2 tsp curry powder

2 tsp mustard seeds
1 tsp cumin seeds
1-2 tbsp oil
8-10 curry leaves
1 tsp garam massalla

Method

In a saucepan, add the lentils, coconut milk, water, coriander stalks and curry powder. Simmer for 10 mins then add the chopped tomatoes, cook for 20 mins. After 20 mins give it a really good stir and then add the kale or spinach.

In a small frying pan warm the oil, curry leaves, cumin seeds, garam massalla and mustard seeds until they start to become fragrant, stir most of it into the daal, reserving a little to put on to at the end.

All done! I usually serve this with frozen paratha that you can get from most big supermarkets but rice, naan, wraps, chapatis etc will do just as well. Hope you enjoy it! Post your feedback and comments below