Easy Vegan Lentil Dal with Spinach - The Pesky Vegan

Ingredients

• 1 tablespoon coconut oil ((or other cooking oil))
• 1 large onion, finely chopped
• ½ tsp salt
• 6 cloves garlic, finely chopped
• 2 inch piece of ginger, finely chopped ((approx. 2 tablespoons))
• 2-3 rocket chillies, thinly sliced ((more or less depending on how you like your heat))
• 6 cardamom pods ((optional))
• 3 tsp ground cumin
• 2 tsp ground turmeric
• 2 tsp ground fenugreek
• 1 tsp smoked paprika ((optional))
• 1x 14 oz (400 g) tin chopped tomatoes
• 2 cups (400 g) dried red split lentils, rinsed ((see notes))
• 5 cups (1.2 litres) water or vegan stock ((plus more if needed))
• 7 oz (200 ml) coconut milk
• 5 oz (150 g) fresh spinach ((see notes))
• 2 tsp garam masala
• Small handful fresh coriander, chopped ((optional))