Coconut Lentil Curry

Ingredients

• 1 onion
• 2 Garlic cloves
• 1 cm ginger
• 1 Green Chili Pepper
• 1 tsp coriander seeds
• 1 tsp mustard seeds
• 2 cardamom pods
• 4 tbsp ghee
• 600 ml Vegetable Broth
• 150 g red lentils
• 150 g yellow lentils
• 200 ml coconut milk
• 200 g spinach leaves
• Salt
• Pepper
• Indian curry powder

Instructions

1. 1.

   Peel the onion, garlic, and ginger. Slice the onion into rings, remove about half, and finely dice it. Cut the chili from tip to halfway into rings and set aside. Remove seeds from the remaining fruit flesh and cube it.

2. 2.

   Toast the coriander seeds, mustard seeds, and cardamom in a large pot until fragrant. Remove, let cool, and crush in a mortar. Heat the ghee in the same pot, sauté the onions, garlic, ginger, and chili. Add the spices, pour in vegetable broth and coconut milk, stir in lentils, and simmer gently for about 10 minutes.

3. 3.

   Meanwhile wash and clean the spinach.

4. 4.

   Take 2-3 ladlefuls of the stew, blend until smooth, then return to the pot. Stir in the spinach and cook for about 5 more minutes. Add the remaining onions and chili rings. Season with salt, pepper, and curry powder, then serve. Offer rice on the side if desired.