One-Pan Anti-Inflammatory Lentil Curry

Steps

1. Soak the lentils for 10 to 15 minutes until slightly softer.
2. In a pan, roughly chop tomatoes, add ginger (thumb), peel garlic, chili (couple of teaspoons), and roughly chopped onion. Add desiccated coconut (couple of teaspoons), salt (good pinch), and black pepper. Cover and cook the paste for less than 5 minutes.
3. Wash and drain the soaked lentils.
4. Heat 1 tablespoon of coconut oil or neutral oil in a pan over low to medium heat.
5. Add mustard seeds, cumin seeds, star anise, and turmeric powder to the hot oil. Cook (temper) for about one minute until fragrant, ensuring the spices do not burn.
6. Add the raw chopped garlic and onion from the paste ingredients to the pan. Cook on low to medium heat for 3 to 4 minutes.
7. Add the soaked and drained lentils, 300 ml of water, coconut milk, and vegetable stock to the pan. Bring the mixture to a light simmer.
8. Simmer the base mixture for about 15 minutes until the lentils are cooked through.
9. While the base simmers, prep your protein (e.g., monkfish) by chopping it into chunks. Chop green beans and greens (spinach/kale).
10. Add the chopped green beans and the prepared fish to the simmering lentil curry. Cook for about 8 minutes (adjust time based on the type of fish used, e.g., cod may take 5-6 minutes).
11. Stir in the spinach or alternative greens until wilted.
12. Garnish with lime if desired and serve.