Ingredients

• 1½ cups red lentils, rinsed
• 1 can (400 ml) coconut milk, full fat
• 1 can (400 ml) fire-roasted diced tomatoes
• 1½ cups water or vegetable broth
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1½ tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• ¼ tsp cayenne pepper (optional)
• 3 large handfuls fresh spinach or kale (~150g)
• 2 tbsp olive oil
• 1 tsp salt (adjust to taste)
• 1 lime, cut into wedges

Pressure Cooker Method

1. Set pressure cooker to sauté. Heat oil and cook onion 4–5 minutes until soft. ⏱ 4:30
2. Add garlic and ginger, cook 1 minute until fragrant. ⏱ 1:00
3. Add turmeric, cumin, coriander, garam masala, and cayenne. Stir 30 seconds.
4. Add lentils, fire-roasted tomatoes, coconut milk, and water/broth. Stir well.
5. Lock lid and cook on high pressure for 8 minutes. Quick release. ⏱ 8:00
6. Stir in spinach until wilted. Season with salt.
7. Transfer pot to wonder bag.