Creamy coconut spinach dhal
Ingredients
- 300g red lentils
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 1 tsp cumin seeds
- 1 tsp turmeric
- 2 large tomatoes (around 225g), roughly chopped
- 400ml can coconut milk
- 100g quinoa
- 320g baby spinach
- 100g basmati rice
- 25g coriander leaves, chopped, to serve
- ½ cucumber, deseeded and finely chopped
- 2 tomatoes, finely chopped
- ½ red onion, finely diced
- ½ lemon, juiced
- 1 tbsp olive oil
- 2 green chillies, halved
- 6 garlic cloves, thinly sliced
- 1 tsp chilli powder (optional)
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