Tomato and Coconut Daal

Tomato and Coconut Daal

• 1 bag of red lentils

• 2 red onions

• 3 cloves of garlic

• 4cm ginger root

• mustard seeds

• garam masala

• turmeric

• chilli flakes

• 2 tins of plum tomatoes

• half a tin of coconut milk

• veg stock

• spinach

• coconut oil

Time: 60 minutes

Put the lentils into a pan, cover with cold water and boil for 10 minutes then simmer for a further 20 minutes. Whilst those are being cooked heat a teaspoon of coconut oil in a frying pan then add the roughly chopped onion, garlic and the grated ginger. Once softened add the mustard seeds, garam masala, turmeric and chilli flakes I usually add sometimes a little more than a teaspoon but it's all down to preference really. Pop the vegetable stock cube in the frying pan followed by 50ml of boiling water and the two tins of plum tomatoes. Simmer for around 8 minutes.

Pour the tomato and onion mix and a handful (or more) of spinach into the lentil pan. Stir well and cook until the lentils are tender. After 10 minutes add half a can of coconut milk, season with salt and pepper and stir. Serve with sliced avocado and some red pickled onion (I already had these pickled in my fridge but I'm sure you can store buy these or quick pickle).

I put 60 minutes as a rough time guide, I like to ponder a lot.