Red Lentil and Coconut Dhal with Kaffir Lime and Lemongrass

Steps

1. Heat a drizzle of oil in a medium pot or pan (with a lid) on medium heat. Cook shallot, garlic, ginger, kaffir lime leaf and lemongrass until softened, about 3 minutes. If shallot starts to stick at any time, add a splash of water. Add curry paste, lentils, a dash of coconut milk and stir to coat and cook, stirring, for 1–2 minutes, until fragrant. Add remaining coconut milk, ½ cup water, soy sauce, sugar and lemon juice and bring to a simmer. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally, until lentils are cooked through. If dahl is looking too dry at any point add ¼–½ cup more water.
2. While curry is simmering, cook the rice. Combine rice, water and a good pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
3. Remove core and seeds from capsicum and thinly slice. Add to curry to simmer for the last 5 minutes of cook time. Dice tomato 1cm and set aside. Roughly chop coriander.
4. Once dahl is cooked, stir through tomato and spinach and season to taste with salt. Remove from heat.
5. Serve ¾ cup cooked rice per person onto each plate or into each bowl. Spoon red lentil and coconut dahl on top. Garnish with coriander and cashew nuts.