11 Jan Indian Coconut Red Lentil Curry

Prep Time : 45m Servings: 6-8
Ingredients:

• 1 ½ cups red lentils (red split, Masoor Dal)
• 250 ml can coconut milk
• 1 teaspoon sea salt
• 2 tablespoons virgin coconut oil 
• 1 celery stalk, diced
• 1 cup red onion, diced 
• 3 garlic cloves, minced 
• 1 tablespoon sliced fresh ginger root
• 2 cups spinach, chopped
• 1 cup frozen peas (not thawed)
• 2 cups chickpeas, rinsed, drained
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 1/2 teaspoons ground coriander
• 2 cups diced tomatoes (if using fresh, cook for longer)
• 1/2 cup chopped fresh cilantro

Directions:
1. Rinse red lentils and place in large saucepan. Add 2 ½ cups water, coconut milk, salt and boil gently over medium heat. Cook for 15-20 minutes not allowing all liquid to evaporate. 2. Heat large saucepan, add coconut oil. Sauté diced celery and onions for 8-10 minutes. 3. Add minced garlic, ginger, spinach, peas and chickpeas, stirring to heat through.  4. Remove pan from heat and add vegetables to cooked lentils. Add all spices and tomatoes.Stir gently, cook for approx. 15 mins. 5. Simmer until hot, garnish with cilantro and stir in as serving.