Coconut and Spinach Dhal

|A fragrant and colourful dhal that sneaks in a nice serving of greens.|chard rainbow chard spinach swiss chard|2 tablespoon sunflower oil1 teaspoon cumin seeds1 onion finely chopped1 clove garlic finely chopped1 teaspoon ginger finely chopped1 teaspoon turmeric1 teaspoon ground corriander1 teaspoon chilli powder or to taste400 ml coconut milk250g yellow split peas500 ml water1 tablespoon garam masala200g spinach or other leafy green such as chard washed and shredded1 bunch corriander finely chopped|Heat the oil in a large saucepan over a medium heat. Add the cumin seeds and fry for a minute or two until starting to brown.Stir in the onion reduce the heat to low and cover. Cook stirring often for 10 minutes or until soft.Add the garlic ginger turmeric ground coriander and chilli (if using) stir well and cook for a further minute.Add the rest of the ingredients apart from the spinach and bring to the boil then reduce to a low heat cover and simmer for 20-30 minutes until the lentils are cooked through.Stir occasionally to prevent sticking and add a dash more water if it's starting to look dry.When the lentils are cooked stir through the shredded spinach and heat until wilted.Serve with the finely chopped coriander leaves and rice or chapatis.|15.00 minutes|4|Sneaky Veg Blog