Green Spinach Coconut Curry

Ingredients

• 6 cup boiling water
• 1/2 cup dry chana dal
• 1/2 cup dry mung beans
• 1 1/3 cup long-grain white rice
• 1 Tbsp vegetable oil
• 2 medium onion
• 4 garlic clove
• 2 tsp fresh ginger
• 1 fresh red chili
• 1 Tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 1/2 tsp salt
• 1 medium tomato
• 4 cup spinach
• 1 2/3 cup canned full-fat coconut milk
• 4 cup spinach
• 1/2 lemon

Instructions

1. 1

   Fill a large pot with water and add the drained chana dal. Bring to a boil, reduce to a simmer, and cook uncovered for 20 minutes.

2. 2

   Then add the drained mung beans to the same pot and let it cook uncovered for another 15 minutes.

3. 3

   Meanwhile, cook the rice according to the package instructions.

4. 4

   Heat the oil in a sauté pan over medium-high heat. Cook the onions, garlic, and ginger for 4 to 5 minutes.

5. 5

   Then add in the chili, tomato paste, and spices. Cook for 1 to 2 minutes.

6. 6

   Then add the chopped tomato and turn the heat to low.

7. 7

   Once the legumes are cooked, first remove 1/3 cup (80 mL) of the cooking liquid and transfer this to a blender. Then pour the legumes into a strainer to drain off the remaining liquid.

8. 8

   Add the spinach to the blender as well, and blend on high until smooth.

9. 9

   Add the blended spinach to the pan, together with the cooked chana dal, mung beans, and coconut milk.

10. 10

    Return the heat to medium-high. Add the chopped spinach to the pan, cooking until wilted.

11. 11

    Just before serving, add in the lemon juice and stir. Enjoy!