Potato and Spinach Dahl

I love this curry recipe. It’s so easy and delicious. This recipe goes amazing with mango chutney and naan bread. Also try red onion bhajis which I have posted in another recipe.

Ingredients:
1 Cup of Red Lentils rinsed
2 Potatoes cut into large cubes
1 White Onion sliced
4 Cups of Spinach
1 tsp Ground Cumin
1 tsp Ground Turmeric
1 tsp Fennel Seeds
1 Red Chili chopped
2 Garlic Cloves crushed
2 tbsp Fresh Ginger grated
Juice of a Lime
Handful of chopped Coriander
1 Can of Coconut Milk
2 Cups of Chicken or Vegetable Stock
Salt and Pepper to season

Method:
1. In a large saucepan heat a little oil and add the fennel seeds and the ground spices. Make sure not to burn them. Fry for a minute.
2. Add the sliced onion and cook until softened. Add the ginger, garlic and the chili. Fry for a few minutes.
3. Add the red lentils, coconut milk, and stock. Simmer for about 15 minutes.
4. Add the cubes of potato, and about half the chopped coriander. Cover, and leave to cook for another 10 minutes.
5. Once the potatoes are softened and the lentils are soft add in the spinach and cook for a further 5 minutes until the spinach has wilted.
6. Stir through the juice of a lime and you are ready to serve.
7. Spoon the dahl into bowls and top with the remaining chopped coriander. Enjoy!