Red Bean Ragout with Plum Tomatoes and Thyme

SERVES 6

1 tablespoon vegetable oil
1 teaspoon mustard seeds
1 medium onion, chopped
2 cloves garlic, crushed
1 teaspoon ground ginger
1 teaspoon Madras curry powder
1 cup yellow lentils, rinsed, and drained
1 ½ cup water
½ cup coconut milk
3 cups baby spinach chopped or 1 cup frozen chopped spinach
Salt to taste
1 tablespoon fresh cilantro, chopped
1 teaspoon black sesame seeds

In a large saucepan heat the oil over medium heat. Add the mustard; they should sizzle upon contact with the hot oil.

Add the onion, garlic, ginger, madras curry powder and cook, stirring until the spices are fragrant, about 1 minute. Add the lentils, water and coconut milk. Raise the heat to medium high and bring it to boil. Reduce the heat to low, cover partially, and simmer until the lentils are tender but still fi rm, about 15 minutes. Stir in the spinach, and salt, cover and simmer for about 3 minutes longer.

Serve hot, garnished with cilantro and sesame seeds.