300 ml (1 ¼ cups) low sodium vegetable stock or water
6 oz baby spinach
Freshly ground black pepper
4 tsp chopped fresh cilantro*
Cooked whole grains (e.g. quinoa or rice) for serving
Finely diced radish for garnish
Procedure
Bloom the aromatics: In a large saucepan over medium heat, warm the coconut oil. Add the ginger, turmeric, garlic, shallot, carrot, coriander, cumin seed, nigella seed, mustard seed, cayenne, and a generous pinch of salt. Cook, stirring occasionally, until the vegetables are softened and the spices are very fragrant, 3-4 minutes.
Cook the lentils: Add the tamarind paste, lentils, coconut milk, veg stock (or water), and ¾ teaspoon salt. Stir everything together, turn the heat to high, and bring the mixture to a boil. Reduce to simmer, and cook, stirring occasionally, until lentils are cooked through and liquid is reduced to a thick sauce, about 25 minutes. (Lentils should be tender enough to bite through easily, but they should hold their shape - you don't want them mushy or disintegrating.)
Finish the curry: Turn off heat and stir in spinach to wilt. Season to taste with a few grinds of pepper, and additional salt if desired. Stir in cilantro.
Serve: Ladle curry over cooked rice or quinoa, and top each serving with a sprinkle of diced radish.
Notes
*If you're not a cilantro fan, feel free to substitute parsley or mint instead.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/coconut-curried-lentils-spinach/