Spinach Coconut Curry

 Serves: 4  

Ingredients	Qty	Prep
Chana dal	1/2 cup	soak overnight
Mung beans	1/2 cup
Onion	2 medium	chopped
Garlic	4 cloves
Ginger	1-inch piece
Tomato	2 medium	chopped
Tomato paste	1 tbsp
Spinach	300 g	chop half
Coconut milk	1 can
Cumin powder	1 tsp
Coriander powder	1 tsp
Garam masala	1 tsp
Turmeric	1/2 tsp
Salt	to taste
Oil	little	to fry
Lemon juice		to taste
Red chili flakes	garnish	to taste

Method:

• Pressure cook chana dal and mung beans for 2 whistles, cook with quinoa at the same time
• Grind half spinach, garlic, and ginger to smooth paste
• Fry onion, tomato paste, spices, turmeric, and salt
• When fragrant, add the tomato and stir for few minutes
• Finally, add the cooked lentils, blended spinach, and coconut milk
• Adjust salt to taste and cook for 5 minutes
• Add the chopped spinach and adjust salt to taste
• Garnish with red chili flakes and lemon juice before serving with quinoa