Quick Red Lentil Curry

Ingredients

• 1 cup Masoor Dal (red lentils), rinsed
• 2½ cups water
• 1 can (14 oz) diced tomatoes
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp cumin
• ½ tsp paprika
• 1 can (14 oz) coconut milk
• 2 tbsp vegetable oil
• Salt to taste
• Fresh spinach (optional)
• Cooked rice for serving

Instructions

1. Heat oil in a large skillet over medium heat. Sauté onion until golden, about 5 minutes.
2. Add garlic and ginger, cook for 1 minute until fragrant.
3. Stir in curry powder, cumin, and paprika. Toast spices for 30 seconds.
4. Add rinsed lentils, diced tomatoes, and water. Bring to a boil.
5. Reduce heat and simmer for 15-18 minutes until lentils are tender and breaking down.
6. Stir in coconut milk and fresh spinach (if using). Cook for 2 more minutes.
7. Season with salt. Serve over rice or with naan bread.