The Secrets of Curry

Ingredients

• 2 tablespoons Coconut Oil (divided; 1 tbsp for lentils, 1 tbsp for temper)
• 1 medium Red Onion (halved; half for lentils, half for temper, sliced)
• 1 tablespoon Fresh Ginger (minced)
• 3 cloves Garlic (minced)
• 1/2 teaspoon Turmeric (ground, dried)
• 1 cup Red Lentils (rinsed and drained)
• 1 1/4 cups Water
• 1 3/4 cups Coconut Milk (full‑fat, from a 13.5‑oz can; 1 1/4 cup added early, 1/2 cup added later)
• 2 cups Fresh Spinach (loosely packed, roughly chopped)
• 1/2 teaspoon Mustard Seeds
• 8 leaves Curry Leaves (fresh or frozen)
• 2 Green Chili (sliced; adjust to heat preference)
• 1/4 teaspoon Red Chili Flakes
• 1 medium Tomato (diced)
• 1 teaspoon Lime Juice (freshly squeezed, for garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Sauté the First Half of the Onion

   Heat 1 tablespoon coconut oil in a large pot over medium heat. Add half of the sliced red onion and cook, stirring occasionally, until softened, about 4–5 minutes.

   Time: PT5M

   Temperature: medium

2. Build the Aromatic Base

   Add the remaining onion, minced ginger, minced garlic, and ground turmeric to the pot. Sauté for 1–2 minutes until fragrant.

   Time: PT2M

   Temperature: medium

3. Cook the Lentils

   Stir in 1 cup red lentils, 1 ¼ cups water, and 1 ¼ cups coconut milk. Bring to a gentle boil, then reduce heat to low and simmer, uncovered, for 15 minutes or until the lentils have broken down and the mixture is creamy.

   Time: PT15M

   Temperature: low simmer

4. Add the Final Coconut Milk

   Stir in the remaining ½ cup coconut milk and simmer for an additional 5 minutes to preserve fresh coconut flavor.

   Time: PT5M

   Temperature: low simmer

5. Incorporate Spinach

   Add the chopped spinach to the pot, stirring until wilted, about 2–3 minutes. Season with salt and pepper to taste.

   Time: PT3M

   Temperature: low

6. Prepare the Tomato Temper

   While the dal simmers, heat the remaining 1 tablespoon coconut oil in a skillet over medium heat. Add mustard seeds and let them pop, then add curry leaves, sliced green chilies, red chili flakes, and diced tomato. Sauté 2 minutes until the tomato softens.

   Time: PT5M

   Temperature: medium

7. Finish and Serve

   Remove the pot from heat. Spoon the dal into serving bowls and drizzle each with the prepared tomato temper. Finish with a squeeze of fresh lime juice.

   Time: PT2M

Nutrition Facts

Calories

280

Protein

4.5 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g