Green Spinach Coconut Curry

Directions

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1. To a large pot, add the drained chana dal and boiling water. Cook uncovered at a gentle simmer for 20 minutes.
2. Then add the drained mung beans to the same pot and let it cook uncovered for another 15 minutes.
3. Heat another large pot over medium-high heat, and add the oil and onions. Cook for 3 - 4 minutes, or until the onions become translucent.
4. Add the garlic, and ginger and cook for another 2 - 3 minutes.
5. Add in the chili, tomato paste, spices, and salt. Cook for 1 - 2 minutes, or until fragrant.
6. Add the chopped tomato to the pot and turn the heat to low, while you check on the legumes.
7. Once the legumes are cooked, first remove ⅓ cup (80 mL) of the cooking liquid and transfer this to a blender. Then pour the legumes into a strainer to drain the liquid.
8. Place half of the spinach to the blender as well, and blend on high until smooth.
9. Returning to the pot with the onions, add in the blended spinach, together with the cooked chana dal, mung beans, and coconut milk.
10. Return the heat to medium-high and let this heat up, while you chop the remaining half of the spinach. Add this to the pot as well, cooking for another 2 - 3 minutes, or until the spinach is softened.
11. Just before serving, add in the lemon juice and stir.
12. Serve the curry with rice or naan and some extra lemon wedges on the side, and enjoy!

Notes

• * If using pre-cooked legumes, skip the first two steps and instead add them into the curry at the end.

Storage

• Stored in an airtight container in the fridge for up to 3 days.