Weeknight Coconut Lentil Curry
I love Indian food, but I’ve never dared to make it myself. I guess I’m just intimated by all the spices I’ve never cooked with before.
But I’ve been craving coconut lentil curry (aka Dal) for awhile now, so today I was looking for a simplified version that would be easy for a first-timer like me to pull off.
I ended up tweaking a basic recipe I found and it totally hit the spot. And the best part, it didn’t bother my stomach at all, which is often the case when I eat out.
So if you like Indian food, but you’ve never made it yourself, give this basic dal recipe a try. I’d love to hear what you think!
And if you have any recipes you can share with us (hint hint Sharadha Sankararaman), please do! E loves everything she eats at your house! 
QUICK COCONUT LENTIL CURRY (DAL)
Ingredients
•1-2 tbsp ghee
•1 cup red split lentils
•1 white onion, chopped
•4 cloves garlic, minced
•3 tsp curry powder
•1 1/2 tsp garam masala
•1/2 tsp turmeric
•1/2 tsp cumin
•Pinch cayenne pepper (optional)
•1 can full-fat coconut milk
•3 tbsp of canned tomato sauce
•Large pinch of sea salt
•2 large handfuls of spinach
•Fresh cilantro for garnish (optional)
•Lime juice (optional)
•Cooked brown basmati rice (to serve)
Directions
– Rinse and drain lentils.
– Boil lentils for about 10 minutes until tender, then drain and set aside.
– Meanwhile, heat ghee in a large pan over a medium-high heat and sauté onion and garlic for about 5 minutes.
– Add in all the spices, stir and cook for another minute.
– Pour in the coconut milk, tomato sauce and sea salt. Stir and bring to a boil, the reduce heat and simmer for 5-10 minutes.
– Add the pre-boiled lentils and cook an additional 5-10 minutes.
– Then add spinach at the end of cooking and stir until wilted.
– Taste and add more sea salt if needed.
– Top with fresh cilantro and serve with brown basmati rice, fresh greens, and mango chutney if you have it.
Enjoy and store leftovers in the fridge for a super quick lunch the next day. 
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