Indian Veggie Coconut Dhal

You Will Need:

• 1 brown onion

• 2 cloves garlic

• 1 carrot

• 1 zucchini

• 1 bag baby spinach leaves

• 1 packet red lentils

• 1 tin coconut milk

• 2tbs curry paste

• 1 bouillon stock cube

• Olive oil

• Water

• Salt and pepper

• Optional: fresh coriander, lemon wedges, naan bread, or steamed rice for serving

How To Make:

1. Prepare the ingredients:

   • Finely chop the brown onion and garlic.

   • Dice the carrot and zucchini into small pieces.

   • Rinse the red lentils under cold water until the water runs clear.

2. Cook the aromatics:

   • In a large saucepan, heat a drizzle of olive oil over medium-high heat.

   • Add the chopped onion and cook, stirring, until softened, about 4-5 minutes.

   • Add the garlic and curry paste; cook, stirring, until fragrant, about 1 minute.

3. Add vegetables and lentils:

   • Add the diced carrot and zucchini to the pan; cook, stirring, until just softened, about 2-3 minutes.

   • Stir in the rinsed red lentils until well combined.

4. Simmer the dhal:

   • Add the coconut milk, bouillon stock cube, and 1 cup of water to the pan; stir to combine.

   • Bring to a boil, then reduce heat to medium-low and simmer, uncovered, until the lentils and vegetables are tender and the dhal has thickened, about 20-25 minutes. Stir occasionally and add more water if needed to reach the desired consistency.

5. Add spinach and season:

   • Stir in the baby spinach leaves until wilted.

   • Season with salt and pepper to taste.

6. Serve:

   • Divide the coconut dhal between bowls.

   • Garnish with fresh coriander and serve with lemon wedges, naan bread, or steamed rice if desired.