Red Lentil Coconutty Dahl

1. In a deep frying pan, gently fry the red onion in a little oil until soft. Add the curry powder and the lentils, allowing them to soak up any leftover oil and plenty of flavour.
2. Add the chopped tomatoes and coconut milk and allow to simmer for about 15 mins.
3. Meanwhile cook your rice as you usually would.
4. Add the chopped salad leaves to the dhal and allow to wilt while you plate your rice, then serve up and enjoy!
NOTE: This can be frozen and reheated to enjoy later – whether you are saving leftovers or batch cooking.

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