Summary

Ingredients

• 200 g lentils, red
• 1 large onion (s)
• 2 cloves garlic)
• 0.5 ½ chilli pepper (s), red
• 2 tablespoon oil for frying
• 1 tablespoon curry paste, red or yellow
• 1 can coconut milk, approx. 400 g each
• 300 ml vegetable stock
• Salt and pepper, black, freshly ground
• 125 g baby spinach

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Instructions

1. Wash the lentils in a fine sieve, cover with water in a bowl and soak for 30 minutes. Peel the onion and garlic. Cut the onion into wedges and finely chop the garlic. Remove seeds and partitions from the chilli and chop finely.
2. Heat the oil in a large saucepan or in a deep pan. Stew the onion, garlic and chilli in it for about 3 minutes. Make sure that the garlic does not burn.
3. Stir in the curry paste, add the coconut milk and vegetable stock and bring to the boil. Then season the dish with salt.
4. Drain the lentils through a sieve and place in the saucepan. Add the baby spinach. Cook the dal until the lentils are soft and creamy. This takes about 25 to 30 minutes with a medium heat supply. If necessary, add salt again and freshly grind pepper into the dish.
5. I also had purple-colored Jasberry Rice from Thailand, which went perfectly with it. Jasmine rice, brown rice, basmati rice, spelled bulgur or couscous also taste wonderful. Instead of red curry paste, yellow or green paste can be used as desired.