Cannellini and Lentil Jamaican Curry

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1 tsp oil

1 medium onion thinly sliced or chopped

5 cloves garlic , finely chopped

½ ( 0.5 ) hot green chile like serrano or scotch bonnet pepper , chopped

2 tsp Jamaican Curry powder more or less to preference, see note

½ tsp ( 0.5 tsp) turmeric

½ cup ( 90 g) red lentils (dried) - the quick cooking kind - masoor dal

1 cup ( 226 ml) coconut milk

1 ¼ cup ( 312.5 ml) water

¾ tsp ( 0.75 tsp) salt

15 oz can cannelini beans or chickpeas or kidney beans (13 to 15 oz or 1.25 cups cooked beans)

A big handful of spinach/greens

cayenne to taste

lemon and cilantro for garnish

Note: Ingredients may have been altered from the original.

Directions at veganricha.com

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