Toast the spices

• Warm the coconut oil in a pot over medium heat.
• Add the cumin, coriander, fenugreek and mustard seeds and toast until fragrant.

Build the base

• Add the fresh ginger, turmeric, salt and pepper.
• Stir and cook briefly to bloom the spices.

Add vegetables, rice and dal

• Toss in the chopped vegetables and stir to coat.
• Stir in the rice and mung dal.
• Pour in the vegetable broth.

Simmer until soft and creamy

• Bring to a simmer, then lower the heat.
• Cook until the rice and dal are soft and creamy, stirring occasionally.

Finish and serve

• Stir in the coconut milk.
• Fold in the spinach or fresh herbs until wilted.
• Serve warm.