Kelly's Dahl

1 large onion, finely diced
3 cloves garlic, crushed
1-2 tsps fresh ginger, grated
1 tbsp olive oil
1 bay leaf
2-4 tsps Indian Curry Powder
1 tsp turmeric
1 tsp cardamon
1 tsp garam masala
3 cups vegetable (or Chicken) stock
1 cup diced Kumara
1-2 cups diced potato (skin on)
1 can Lentils, drained and rinsed
1 can Chickpeas, drained and rinsed
1/2-1 cup coconut milk
1 spinach leaf, sliced finely

Tastes awesome with brown rice. But don't forget to count the nutritional values for the rice!

1. Fry up the onion, garlic, bay leaf and ginger for a few mins in the olive oil, until onion has softened.
2. Add lentils, chickpeas, curry powder and other spices. Fry these for a few mins also, stirring all the time so they do not burn.
3. Add in stock, Kumara, potato and finally the coconut milk into the large pot.
4. Simmer on low heat for at least 40-45 minutes, stirring every so often making sure nothing is stuck at the bottom. If needed, add more stock and/or water.
5. Once ready, add the sliced spinach leaves for the last 2 minutes.

Serve and enjoy!

Serving Size: Makes 12 cups or so

Number of Servings: 12

Recipe submitted by SparkPeople user KELLY_NZ.