October 10, 2018
Soups/Stews, Beans, Nuts/Seeds,
Coconut, Indian, Budget-Friendly, Easy/Beginner Cooking, Entertaining, Weeknight Meals, Dutch Oven, Stove Top, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Make it from scratch, Spices, Lentils more
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"In Goa, the southern Indian city, curries are lighter than in northern India. Definitely use the red lentils as they break down better then the other ones."
In a large pot, heat the oil and stir-fry the onion, garlic and salt until the onion is golden brown (about 7-9 minutes).
Stir in 2 teaspoons of the ginger, mustard powder, turmeric powder, coriander powder, fennel powder and red chili flakes. Combine with the onions and garlic mixture mixing for one minute continuously.
Add water, coconut milk and lentil and bring mixture to a boil.
Reduce heat to simmer and allow to cook covered until mixture has broken down (35-40 minutes). Stir occasionally while this is happening.
Stir in spinach and allow spinach to wilt (3-5 minutes). Remove from heat and stir in remaining ginger and lime juice. Taste and season with salt.
Garnishes include shredded coconut and chopped tomatoes.
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