Bart's Recipes
Mince the onion half and finely chop the garlic clove. Drain the chickpeas in a colander.
Heat the coconut oil in a pan over medium-high heat. Sauté the onion and garlic until they are translucent. Add the yellow curry paste and turmeric and cook briefly.
Add the cooked red lentils and chickpeas to the pan. Pour in the full-fat coconut milk, stir everything well together and let the curry simmer gently over low heat for about eight minutes.
Add the fresh baby spinach to the warm curry. Stir everything well until the spinach has just wilted and remove the pan from the heat.
Divide the curry among bowls. Roughly chop the fresh cilantro and garnish the dish with it just before serving.
