Step 1

Heat the oil in a large pan and add the chopped onion. Sprinkle with salt and cook on a medium heat for 6-8 minutes or until soft.

Step 2

Add in the chopped garlic, ginger, and chilli, and cook for a further few minutes.

Step 3

After a few minutes, bash the cardamom pods gently with the side of a knife and add to the pan along with the cumin, turmeric, fenugreek, and smoked paprika. Mix well and allow to cook for a minute or so, adding a little more oil if necessary.

Step 4

Next, stir in the chopped tomatoes and cook for a few minutes. Swirl a little water around the empty tin and add this to the pan.

Step 5

After a few minutes, add the lentils and the water/stock. Bring to a simmer, then turn down the heat and cook for 15 minutes, stirring regularly. Add more water if the dal seems too thick, bearing in mind there's a little more liquid to come from the coconut milk.

Step 6

After 15 minutes, stir in the coconut milk. Sometimes the solids separate from the liquid in the tin, so you may need to scrape it out with a knife. Cook for another 5-10 minutes on low heat.

Step 7

Meanwhile, start adding handfuls of the spinach to the pan and stir it in to help it wilt down into the curry. After 5-10 minutes, the lentils should be soft and the spinach mixed through evenly, but continue cooking if the lentils need longer.

Step 8

Stir in the garam masala and fresh coriander and cook for another couple of minutes.

Step 9

Adjust the seasoning to taste and serve with boiled rice or pilau rice (see serving suggestions for more ideas). The cardamom pods can be quite strong, so you may want to remove these or remind people not to eat them.📸 See recipe steps >📖 Table of contents >