Copied from a recipe by Emma from www.emmaslittlekitchen.com which seems to be offline at time of publishing this. Measurements have been changed to metric units.

Serves: 4

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2-3 garlic cloves, minced
• 1.5 cm piece of ginger, minced
• 2 tsp curry powder
• 1 tsp cumin
• ¼ tsp cayenne pepper (or more or less to taste)
• 1 cup red lentils
• 1 tin coconut milk (400 ml)
• 1 cup water or vegetable stock
• 2 large handfuls of baby spinach
• Juice of half a lemon (optional)
• ¼ cup chopped fresh coriander (optional)
• salt to taste

Method

1. In a large lidded pan or skillet, heat olive oil over a medium heat and add onions. Saute until softened, about 4-5 mins. Add Garlic and ginger, and cook for a minute longer
2. Add the curry powder, cumin and cayenne pepper to the pan and give everything a good stir so the onions are coated in the spices
3. Next, add the lentils, coconut milk, water (or stock), and cover. Gently simmer for about 20 minutes stirring frequently (I find that my lentils stick to the bottom of the pan otherwise). If the mixture looks dry at any point, stir in a few more splashes of water
4. After 20 mins, fold in the spinach and cook for a minute or two more until the spinach wilts. You may need to do this in batches depending on the size of your pan
5. Finally add lemon juice and coriander if using, and adjust the seasonings to taste
6. Serve with rice or naan