Red Lentil and Coconut Dhal with Kaffir Lime and Lemongrass

Steps

1. Heat a drizzle of olive oil in a pot (with a lid) on medium heat. Cook shallot, garlic, ginger, kaffir lime leaf and lemongrass for 2–3 minutes, until softened. If shallot starts to stick, add a splash of water. Stir in curry paste, lentils, a dash of coconut milk and cook, stirring, for 1–2 minutes.
2. Add remaining coconut milk, ½ cup water, fish sauce, sugar and lime juice and bring to a simmer. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally, until lentils are cooked through. If dhal is looking too dry at any point add ¼–½ cup more water.
3. Combine rice, water and a 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 during cooking.
4. 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.
5. Once dhal has finished cooking, stir through tomato and spinach and season to taste with salt. Remove from heat.
6. serve ¾ cup cooked rice per person onto each plate or into each bowl. Spoon red lentil and coconut dhal on top. Garnish with coriander, cashew nuts and crispy shallots.